Creamy Tuscan Chickpea Pasta (Printer-friendly)

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

01 - Bring a large pot of salted water to a boil and add pasta. Cook according to package directions until al dente. Reserve 1/2 cup 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. Season with salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Reduce heat to low. Add cream and Parmesan cheese, stirring until the sauce becomes creamy and well combined.
06 - Add spinach to the skillet and cook for 2 to 3 minutes until completely wilted.
07 - Add drained pasta to the skillet and toss to coat evenly. Gradually add reserved pasta water in small amounts until the desired sauce consistency is reached.
08 - Transfer to serving bowls immediately and garnish with torn basil and additional Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen but comes together in the time it takes to watch one episode of your favorite show.
  • The chickpeas turn buttery soft in the sauce and soak up all that garlicky, creamy goodness.
  • You can make it vegan or dairy-loaded depending on what your week looks like.
  • Leftovers actually get better overnight as the flavors meld together in the fridge.
02 -
  • Always reserve pasta water before draining, because its starch helps the sauce cling to the noodles in a way plain water never will.
  • Don't let the garlic brown or it will turn bitter and ruin the whole flavor foundation.
  • Add the cream on low heat only, or it can separate and turn grainy instead of luxurious.
  • Fresh spinach wilts down to almost nothing, so use the full amount even if it seems like too much at first.
03 -
  • Use a large enough skillet so you can toss the pasta directly in the sauce without it spilling everywhere.
  • Taste the sauce before adding the pasta and adjust the salt, because the Parmesan adds more saltiness at the end.
  • If you want a thicker sauce, let it simmer a bit longer before adding the cream, or use less broth from the start.
  • Fresh basil added at the very end keeps its bright flavor, but dried basil cooked into the sauce works in a pinch.
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