Save My neighbor once knocked on my door holding a bag of canned chickpeas and a bunch of wilting spinach, asking if I had any ideas. We threw together what became this pasta in under an hour, and she still texts me photos every time she makes it. The creamy tomato sauce clings to every ridge of the pasta, and the chickpeas add this unexpected heartiness that makes you forget there's no meat. It's become my default weeknight dinner when I want something that feels indulgent without the fuss. That evening taught me that the best recipes often start with whatever's already in the pantry.
I made this for a potluck once, doubling the recipe in a panic because I forgot to RSVP. Three people asked for the recipe before the night was over, and one friend admitted she scraped the bottom of the dish when she thought no one was looking. The spinach wilts into the sauce so perfectly that even the vegetable-averse guests went back for seconds. There's something about the way the cream swirls into the tomatoes that makes the whole thing look restaurant-fancy. It's proof that simple ingredients can absolutely steal the show.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and tubes trap the creamy sauce beautifully, and cooking it just until al dente means it won't turn mushy when you toss it in the skillet.
- Olive oil: Use a good quality one since it forms the flavor base, and don't skip heating it properly or the onions won't caramelize right.
- Yellow onion: Finely chopped so it melts into the sauce, adding a subtle sweetness that balances the acidity of the tomatoes.
- Garlic: Freshly minced releases those aromatic oils that make your kitchen smell like an Italian trattoria.
- Chickpeas: Drained and rinsed to remove that tinny liquid, they become creamy little pockets of protein that bulk up the dish.
- Diced tomatoes: The canned kind works perfectly here, breaking down into a rich base that clings to everything.
- Vegetable broth: Thins the sauce just enough without watering down the flavor, and adds another layer of savory depth.
- Dried oregano and thyme: These herbs bring that classic Italian warmth, and dried works better than fresh because the flavors concentrate as they simmer.
- Crushed red pepper flakes: Optional but highly recommended for a gentle kick that wakes up your taste buds without overwhelming the creaminess.
- Heavy cream or plant-based cream: This is what transforms the tomato base into something luxurious and velvety.
- Parmesan cheese: Grated finely so it melts seamlessly, adding that nutty, salty finish that ties everything together.
- Fresh baby spinach: It wilts down dramatically, so don't worry about the volume, and adds a pop of color and nutrition.
- Fresh basil leaves: Torn at the last second for garnish, they bring a bright, peppery note that cuts through the richness.
Instructions
- Boil the pasta:
- Get a large pot of salted water rolling at a vigorous boil, then add your pasta and cook it until it still has a slight bite in the center. Reserve half a cup of that starchy pasta water before draining, it's liquid gold for adjusting your sauce later.
- Sauté the aromatics:
- Heat the olive oil in your largest skillet over medium heat until it shimmers, then add the onion and let it cook until it turns translucent and just starts to brown at the edges. Toss in the garlic and stir constantly for about a minute, just until your kitchen smells amazing but before it browns.
- Build the tomato base:
- Stir in the chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes, seasoning generously with salt and pepper. Let this simmer uncovered for about ten minutes, stirring now and then, until the sauce thickens slightly and the flavors marry.
- Add the cream:
- Turn the heat down to low and pour in the cream and Parmesan, stirring gently until the cheese melts and the sauce turns silky. This is when it starts looking like something you'd pay good money for at a restaurant.
- Wilt the spinach:
- Add the spinach in handfuls, stirring as it collapses into the sauce, which only takes a couple of minutes. It will shrink dramatically, so don't be alarmed by how much raw spinach you're adding.
- Combine and adjust:
- Add the drained pasta directly to the skillet and toss everything together, adding splashes of reserved pasta water until the sauce coats every piece without being soupy. Taste and adjust the seasoning, then serve immediately with extra Parmesan and torn basil on top.
Save One rainy Tuesday, I made this for myself and ate it straight from the skillet while standing at the counter, too hungry to bother with a proper plate. The warmth of the bowl in my hands and the way the creamy sauce coated each bite felt like the culinary equivalent of a hug. Sometimes the best meals are the ones you don't have to share or photograph, just savor in the quiet. That night, this pasta became more than dinner, it became comfort I could count on.
Making It Your Own
This recipe is incredibly forgiving and loves improvisation. I've stirred in sun-dried tomatoes when I wanted something tangier, or tossed in roasted red peppers for a smoky sweetness. Kale works beautifully in place of spinach if you want something sturdier that holds up to reheating. A squeeze of lemon juice at the end brightens everything up on days when the sauce feels too rich. Play around with the spice level, add more red pepper flakes if you like heat, or leave them out entirely for a milder version.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have had time to settle. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, because microwaving can make the cream separate. I sometimes add a handful of fresh spinach when reheating to bring back that just-cooked brightness. If you're planning to make this ahead, cook the sauce and store it separately from the pasta, then combine them when you're ready to eat.
Serving Suggestions
This pasta is hearty enough to stand alone, but a simple side salad with a sharp vinaigrette cuts through the creaminess perfectly. Crusty bread for mopping up every last bit of sauce is non-negotiable in my house. A chilled glass of Pinot Grigio complements the tomato and cream beautifully, though sparkling water with lemon works just as well. For a heartier meal, roast some cherry tomatoes on the side and scatter them over the top for extra sweetness and texture.
- Serve with garlic bread or focaccia to soak up the extra sauce.
- Pair with a crisp green salad dressed in lemon and olive oil.
- Top with toasted pine nuts or breadcrumbs for added crunch.
Save This dish has earned its spot in my weekly rotation, and I hope it does the same for you. There's something deeply satisfying about a meal that tastes this good while being this easy, and I think you'll find yourself coming back to it again and again.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can prepare the chickpea mixture up to 2 days in advance and store it in the refrigerator. Reheat gently before adding the cream and spinach. Cook the pasta fresh just before serving for best texture.
- → What pasta shapes work best?
Short pasta varieties like penne, rigatoni, or fusilli are ideal as they catch the creamy sauce well. Avoid long pasta like spaghetti as it won't hold the sauce as effectively.
- → How can I make this vegan?
Substitute the heavy cream with plant-based cream alternatives such as coconut cream or oat cream, and use vegan Parmesan or nutritional yeast. All other ingredients are naturally vegan-friendly.
- → Can I freeze leftovers?
The pasta and sauce can be frozen separately for up to 3 months. Store in airtight containers. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of vegetable broth if needed.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the creamy tomato sauce beautifully. The wine's acidity cuts through the richness while its minerality echoes the Mediterranean flavors in the dish.
- → Can I add protein to make it more filling?
Absolutely. Add grilled chicken, crispy tofu, or white beans for extra protein. You can also top with toasted pine nuts or walnuts for additional texture and nutrition.