Creamy Tuscan Chickpea Pasta (Printable)

Rich and comforting pasta with creamy tomato sauce, chickpeas, garlic, and spinach. A hearty Mediterranean vegetarian dish.

# What you need:

→ Pasta

01 - 12 oz short pasta such as penne, rigatoni, or fusilli

→ Chickpea Mixture

02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 can (15 oz) chickpeas, drained and rinsed
06 - 1 can (14 oz) diced tomatoes
07 - 1/3 cup vegetable broth
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon crushed red pepper flakes, optional
11 - Salt and black pepper to taste

→ Creamy Sauce

12 - 1/2 cup heavy cream or plant-based cream
13 - 1/4 cup grated Parmesan cheese or vegan alternative

→ Vegetables

14 - 4 cups fresh baby spinach

→ Garnish

15 - Fresh basil leaves, torn, optional
16 - Extra grated Parmesan

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Stir in chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes. Season with salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
04 - Reduce heat to low. Stir in cream and Parmesan cheese, mixing until the sauce is creamy and well combined.
05 - Add spinach and cook for 2 to 3 minutes until wilted.
06 - Add drained pasta to the skillet and toss to coat, adding reserved pasta water a little at a time until desired sauce consistency is reached.
07 - Serve immediately, garnished with basil and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like you simmered it for hours but comes together in under 45 minutes on a weeknight.
  • The chickpeas soak up all that garlicky, creamy tomato sauce and turn impossibly tender.
  • You only dirty two pots and the leftovers somehow taste even better the next day.
02 -
  • Reserve that pasta water before you drain, it's the only thing that will loosen the sauce without making it greasy or thin.
  • Add the cream on low heat or it can split and turn grainy, patience here makes all the difference.
  • Don't skip rinsing the chickpeas, the canning liquid can make the whole dish taste tinny and dull.
03 -
  • Undercook your pasta by a minute since it'll finish cooking in the sauce, this keeps it from getting mushy.
  • Use the best Parmesan you can afford, the cheap stuff doesn't melt the same way and can taste waxy.
  • If you want it richer, stir in a tablespoon of butter at the very end for extra gloss and body.
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