Creamy Tuscan Chickpea Pasta (Printable)

Chickpeas simmered in creamy tomato sauce with garlic and spinach, tossed with tender pasta for a hearty Mediterranean meal.

# What You 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 cheese

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of 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 - Serve immediately, garnished with basil and extra Parmesan if desired.

# Expert Tips:

01 -
  • It uses pantry staples you probably already have, so no last minute shopping trips required.
  • The sauce clings to every piece of pasta and chickpea, giving you that restaurant quality coating at home.
  • It feels indulgent and creamy but sneaks in a full can of fiber rich chickpeas and handfuls of spinach.
  • Leftovers actually taste better the next day once the flavors have mingled overnight.
02 -
  • Don't skip reserving the pasta water, I learned this the hard way when my sauce seized up and I had nothing to bring it back.
  • Add the spinach at the very end, if you put it in too early it turns into a sad, olive colored mush instead of vibrant greens.
  • Taste your sauce before adding the pasta, once everything is mixed it's harder to adjust the seasoning properly.
03 -
  • Use a large enough skillet so you can toss the pasta directly in the sauce, it coats better than trying to mix everything in a bowl.
  • Grate your own Parmesan instead of using the pre grated stuff, it melts smoother and tastes infinitely better.
  • If your sauce breaks or looks grainy, pull it off the heat and whisk in a tablespoon of cold cream to bring it back together.
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