Creamy Tuscan Chickpea Pasta (Print Version)

Rich and comforting pasta with chickpeas, creamy tomato sauce, garlic and spinach. Mediterranean-inspired and ready in 40 minutes.

# What You'll 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 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 cheese

# How-To Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set 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 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. Stir in cream and Parmesan cheese, mixing until the sauce is creamy and well combined.
06 - Add spinach and cook for 2 to 3 minutes until wilted.
07 - 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.
08 - Transfer to serving plates immediately and garnish with basil and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but comes together in under 40 minutes on a busy weeknight.
  • The creamy tomato sauce clings to every piece of pasta and chickpea, delivering comfort in every forkful.
  • You can make it vegan or keep it classic with Parmesan, and either way it feels indulgent.
  • It uses pantry staples you probably already have, so no special trip to the store required.
02 -
  • Always reserve some pasta water before draining, I forgot once and had to add plain water which made the sauce watery and bland instead of silky.
  • Don't skip the step of wilting the spinach directly in the sauce, adding it raw on top later makes it taste separate instead of integrated.
  • If your sauce looks too thick after adding the pasta, don't panic, just add the reserved pasta water a tablespoon at a time until it loosens up.
  • Taste and adjust the salt after adding the Parmesan, since the cheese is already salty and you might not need as much as you think.
03 -
  • Use a large skillet so you have plenty of room to toss the pasta with the sauce without making a mess all over your stovetop.
  • If you love garlic, add an extra clove or two, but watch it closely so it doesn't burn and turn bitter.
  • For a richer flavor, stir in a tablespoon of tomato paste along with the diced tomatoes and let it cook down for a minute before adding the broth.
  • Torn fresh basil at the end isn't just for looks, it adds a brightness that makes the whole dish feel more vibrant and alive.
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