Save to Pinterest Last Tuesday, I stood in my kitchen with a half-empty can of chickpeas and absolutely nothing else that felt dinner-worthy. It was one of those nights where takeout seemed inevitable until I spotted a jar of good tomatoes and cream in the fridge. Two hours later, my partner walked in to the smell of garlic and herbs, and before I could even explain what I was making, they asked for seconds. That's when I knew this wasn't just dinner—it was the kind of thing worth writing down.
I made this for a friend who'd just moved to the city and wasn't sure about cooking in their new apartment. They were nervous about the small stove, so I walked them through it step by step over video call, and watching them plate it up with a huge smile made me realize that the best recipes are the ones that give people confidence in their own kitchen.
Ingredients
- 350 g short pasta (penne, rigatoni, or fusilli): Choose a shape with ridges or curves so the creamy sauce clings to every bite instead of sliding off. The pasta water you reserve becomes liquid gold for adjusting the sauce consistency later.
- 2 tbsp olive oil: Good olive oil carries flavor here since it's the first thing that hits the pan. Don't waste expensive stuff, but don't use the cheapest option either.
- 1 medium yellow onion, finely chopped: The size matters more than you'd think; a small onion won't build enough sweetness, while a large one can overpower the beans.
- 3 cloves garlic, minced: Fresh garlic makes all the difference between passable and memorable. Jarred garlic tastes like tinfoil if you're honest with yourself.
- 1 can (400 g) chickpeas, drained and rinsed: Rinsing removes the starchy liquid that can make the sauce gluey. Don't skip this step even though it feels fussy.
- 1 can (400 g) diced tomatoes: San Marzano if you can find them, but any quality canned tomato works. Fresh tomatoes aren't better here; canned ones are actually more consistent.
- 100 ml vegetable broth: This keeps the sauce from becoming too thick before the cream goes in. Water works in a pinch, but broth adds subtle depth.
- 1 tsp dried oregano and 1/2 tsp dried thyme: These dried herbs work better than fresh in a long simmer because they break down into the sauce rather than turning into little leaf bits.
- 1/2 tsp crushed red pepper flakes (optional): A tiny pinch wakes up the tomatoes and cream without making it spicy if you're careful with the amount.
- 120 ml heavy cream or plant-based cream: The cream transforms everything from good into creamy-and-cozy. Plant-based cream works beautifully if that's your preference; just add it at the end so it doesn't separate.
- 40 g grated Parmesan cheese (or vegan alternative): Freshly grated is noticeably better than pre-grated because the coating on pre-grated cheese can make it clumpy in the sauce.
- 120 g fresh baby spinach: Baby spinach wilts down beautifully and doesn't require chopping. Regular spinach is fine too; just give it an extra minute to soften.
- Fresh basil leaves and extra Parmesan for garnish: The basil and final cheese sprinkle are the final gift to yourself—they brighten everything right before you eat.
Instructions
- Get the pasta started:
- Fill a large pot with salted water like you're seasoning soup, and bring it to a rolling boil. Add your pasta and cook exactly to package instructions, which usually means 9-11 minutes depending on the shape. Before draining, scoop out about half a cup of the starchy pasta water and set it aside in a mug or small bowl; this becomes your secret weapon for fixing the sauce consistency later.
- Build the flavor base:
- While the pasta cooks, pour olive oil into a large skillet and set it over medium heat. Listen for a gentle sizzle when you add the chopped onion, then let it soften for about 3-4 minutes, stirring every so often until the edges start turning golden. Add the minced garlic and cook for exactly one minute, which is just long enough to smell how good it is without letting it burn.
- Bring in the chickpeas and tomatoes:
- Dump in the drained chickpeas, canned tomatoes with their juice, vegetable broth, oregano, thyme, and a small pinch of red pepper flakes if you like a gentle heat. Give everything a good stir, then let it bubble away gently for about 10 minutes, stirring occasionally so nothing sticks to the bottom. Taste it and add salt and pepper slowly, tasting as you go, since the Parmesan will add saltiness later.
- Make it creamy:
- Turn the heat down to low and pour in the cream, stirring constantly as you mix in the grated Parmesan cheese. The sauce will suddenly become luxurious and coat the back of a spoon. This is where the magic happens, so don't rush it.
- Wilt in the spinach:
- Add all the fresh spinach at once and stir until it disappears into the sauce, which takes about 2-3 minutes. It looks like you've added way too much at first, but it collapses down into something that tastes like springtime in Italy.
- Combine and serve:
- Add the drained pasta directly to the skillet and toss everything together gently so each piece gets coated in sauce. If it looks a bit thick, splash in a little of that reserved pasta water, a couple of tablespoons at a time, until the sauce coats the pasta without pooling at the bottom of the pan.
Save to Pinterest My sister called me while I was eating this alone on a Thursday night, and I found myself describing every layer of flavor to her like I was reviewing a restaurant. She drove over with bread and wine, and suddenly it became the kind of evening you don't plan but somehow remember for years. That's when this dish stopped being just pasta and became a reason to slow down together.
When to Make This
This is the dish I make on busy weeknights when I want something that tastes like I've been cooking all day but haven't. It's also surprisingly elegant for a casual dinner with friends because chickpeas feel substantial without being heavy, and the cream sauce looks intentional. In autumn, when fresh basil starts disappearing, this becomes even more valuable because the dried herbs in the sauce hold up beautifully against cooler weather cooking.
Variations Worth Trying
I've made this with kale instead of spinach when that's what I had, and it turned into something earthier and more filling. Sun-dried tomatoes stirred in at the end add a jammy sweetness that works if your tomatoes taste a bit flat. Roasted red peppers are another favorite addition, either fresh or jarred, bringing a slight sweetness and brightness that makes the whole dish feel special.
What Pairs Well
A crisp white wine like Pinot Grigio cuts through the creaminess and makes every bite feel lighter. A fresh green salad with lemon dressing on the side keeps things balanced, especially if you're making this on a night when you want to feel virtuous about dinner. Crusty bread is absolutely worth having nearby for soaking up any extra sauce that pooled on your plate.
- Pour the wine first, then plate the pasta, so your hands are free and your glass stays full.
- Make extra sauce because you will find yourself wanting more, even when you think this portion is enough.
- Leftovers taste even better the next day, though reheated pasta always needs a splash of water or milk stirred in to keep it creamy.
Save to Pinterest This recipe has become my answer to the question of what to cook when life gets busy. It's the kind of dish that proves you don't need complicated techniques or rare ingredients to make something that tastes like home.
Common Recipe Questions
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well and maintains the dish's texture. Just cook it according to package instructions.
- → How do I make a vegan version?
Replace the cream with plant-based cream and use vegan Parmesan or nutritional yeast for a similar cheesy flavor.
- → What type of pasta is best to use here?
Short pasta shapes like penne, rigatoni, or fusilli hold the creamy sauce nicely and are ideal for this dish.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard can be used as alternatives and provide a similar texture and earthiness.
- → How can I add more flavor to the sauce?
Incorporate sun-dried tomatoes or roasted red peppers for a richer and slightly smoky taste.
- → Is this dish suitable for meal prep?
Absolutely. The flavors deepen over time, making it great for preparing ahead and reheating gently.