Creamy Tuscan Chickpea Pasta (Printable Version)

Rich pasta with chickpeas, creamy tomato sauce, garlic and spinach. Mediterranean comfort food, vegetarian, 40 minutes total.

# Ingredient List:

→ 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

# How to Make It:

01 - Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta 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 and translucent.
03 - Add minced garlic to the skillet and cook for 1 minute, stirring constantly until fragrant.
04 - Stir in drained chickpeas, diced tomatoes with juice, vegetable broth, oregano, thyme, and red pepper flakes. Season with salt and pepper to taste. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Reduce heat to low. Stir in cream and Parmesan cheese, mixing until the sauce becomes creamy and well combined.
06 - Add fresh spinach to the skillet and cook for 2 to 3 minutes, stirring gently until completely wilted.
07 - Add the drained pasta to the skillet and toss to coat evenly with sauce. Add reserved pasta water a little at a time to achieve desired sauce consistency.
08 - Transfer to serving bowls immediately and garnish with torn basil leaves and additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • It comes together in less than an hour but tastes like youve been simmering it all day.
  • The chickpeas make it filling enough that no one asks where the meat is.
  • You probably have half the ingredients sitting in your pantry right now.
  • Its creamy and comforting without feeling heavy or overly rich.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce cling to the noodles in a way plain water never will.
  • Add the cream on low heat or it may separate and turn grainy instead of silky.
  • If your spinach is not baby spinach, chop it roughly so it wilts evenly and does not clump.
03 -
  • Cook your pasta one minute shy of the package instructions, it will finish cooking in the sauce and soak up more flavor.
  • If the sauce tastes flat, add a pinch of salt and a squeeze of lemon juice to brighten everything up.
  • Grate your Parmesan fresh from a block, the pre grated stuff does not melt as smoothly and can make the sauce gritty.
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