Creamy Tuscan Chickpea Pasta (Printable)

Rich pasta with chickpeas, creamy tomato sauce, garlic and spinach. A hearty Mediterranean vegetarian main course ready in 40 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta (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 plus 1 tablespoon 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

# How To:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining and setting aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
04 - Stir in chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes if using. Season with salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Reduce heat to low. Stir in cream and Parmesan cheese, mixing until the sauce is smooth and well combined.
06 - Add spinach and cook for 2 to 3 minutes, stirring gently until completely wilted.
07 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually to achieve desired sauce consistency.
08 - Transfer to serving bowls and garnish with fresh basil and extra Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent hours on it but comes together in the time it takes to watch one episode of anything.
  • The creamy tomato sauce clings to every ridge of pasta and chickpea, making each bite feel indulgent without being heavy.
  • You probably have most of these ingredients sitting in your pantry right now.
  • It reheats beautifully the next day, which means lunch is already sorted.
02 -
  • Always reserve pasta water before draining, that starchy liquid is the secret to a sauce that clings instead of clumps.
  • Add the garlic after the onion and keep it moving, burnt garlic will ruin the whole dish and there's no fixing it.
  • Don't skip the simmer time for the chickpeas, those ten minutes let them absorb the tomato flavor and soften into little creamy bites.
  • Stir the cream in off high heat or it might split and curdle, low and slow is the way to go.
03 -
  • Salt your pasta water generously, it should taste like the sea, this is your only chance to season the pasta itself.
  • If you want a thicker sauce, mash a few of the chickpeas against the side of the pan with your spoon, it'll help bind everything together.
  • Fresh basil added at the very end keeps its bright flavor, dried basil cooked in just doesn't have the same magic.
  • Use a skillet large enough to toss the pasta in, trying to mix everything in a small pan is a mess waiting to happen.
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