Creamy Tuscan Chickpea Pasta (Printable Version)

Hearty Tuscan chickpeas simmered in a creamy tomato sauce with spinach and pasta for a satisfying main dish.

# What You'll Need:

→ Pasta

01 - 12 ounces 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 ounces) chickpeas, drained and rinsed
06 - 1 can (14 ounces) 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 (optional)

# Steps to Follow:

01 - Boil salted water in a large pot and cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, drain pasta, and set aside.
02 - Heat olive oil in a large skillet over medium heat; add chopped onion and sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and crushed red pepper flakes. Season with salt and black pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Reduce heat to low, then stir in cream and Parmesan cheese until the sauce is smooth and creamy.
06 - Add fresh baby spinach and cook for 2 to 3 minutes until wilted.
07 - Add drained pasta to the skillet and toss to combine, gradually adding reserved pasta water until desired sauce consistency is reached.
08 - Serve immediately, garnished with torn basil leaves and additional grated Parmesan if desired.

# Additional Tips::

01 -
  • It comes together in under 40 minutes, which means weeknight dinner stress finally has a solution.
  • Chickpeas turn into something so creamy and satisfying that nobody misses the meat.
  • The combination of garlic, tomato, and fresh spinach tastes like you spent hours in the kitchen, but you didn't.
02 -
  • Rinsing the canned chickpeas is not optional; it stops them from turning the sauce starchy and thick instead of silky.
  • Adding cream at the end rather than at the beginning keeps it from breaking or curdling in the acidic tomato sauce.
03 -
  • Reserve that pasta water before you drain anything else, or you'll find yourself standing over a cold pot wishing you could go back in time.
  • Don't feel like you have to use a specific pasta shape; this sauce is forgiving enough to work with whatever is in your cupboard.
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