Why You’ll Love Creamy Tomato Chickpea Pasta Recipe
It is easy to make in under 30 minutes.
The recipe is filling and packed with plant-based protein.
The creamy tomato sauce is rich and comforting.
It uses simple pantry ingredients.
It is perfect for quick family dinners.
The recipe can easily be customized with vegetables or spices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta
- Chickpeas
- Onion
- Garlic
- Tomato paste
- Crushed tomatoes
- Heavy cream or cooking cream
- Olive oil
- Parmesan cheese
- Salt
- Black pepper
- Chili flakes
- Fresh basil or parsley
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve some pasta water before draining.
Meanwhile, heat olive oil in a large skillet over medium heat.
Add chopped onion and cook until soft and translucent.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add tomato paste and cook briefly to deepen the flavor.
Pour in the crushed tomatoes and stir well.
Add the chickpeas and season with salt, black pepper, and chili flakes.
Let the sauce simmer for several minutes until slightly thickened.
Stir in the cream and parmesan cheese until the sauce becomes smooth and creamy.
Add the cooked pasta to the skillet and toss until evenly coated. Add reserved pasta water if needed to loosen the sauce.
Top with fresh basil or parsley before serving.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Use spinach or kale for extra greens.
Add mushrooms or zucchini for more vegetables.
Replace cream with coconut milk for a dairy-free version.
Use gluten-free pasta if needed.
Add grilled chicken or shrimp for extra protein.
Increase the chili flakes for a spicier dish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet or microwave with a splash of water or cream to loosen the sauce.
Freeze for up to 2 months, although the texture of the cream sauce may change slightly after thawing.
FAQs
Can I use canned chickpeas?
Yes. Canned chickpeas are convenient and work perfectly in this recipe.
What type of pasta works best?
Short pasta like penne, rigatoni, or fusilli works especially well with the creamy sauce.
Can I make this recipe vegan?
Yes. Use plant-based cream and omit the parmesan or use a vegan alternative.
Is this pasta spicy?
It has mild heat from chili flakes, but you can adjust the spice level to your preference.
Can I make it ahead of time?
Yes. Prepare the sauce ahead and cook fresh pasta when ready to serve.
What can I substitute for heavy cream?
Half-and-half, cooking cream, coconut milk, or cashew cream all work well.
Can I add extra vegetables?
Absolutely. Spinach, bell peppers, mushrooms, or broccoli are great additions.
How do I prevent the sauce from becoming too thick?
Add reserved pasta water gradually until the sauce reaches your desired consistency.
Can I freeze creamy tomato chickpea pasta?
Yes, but creamy sauces may separate slightly after thawing. Stir well when reheating.
What can I serve with this pasta?
Serve it with garlic bread, green salad, or roasted vegetables.
Conclusion
Creamy tomato chickpea pasta is a simple, hearty, and flavorful meal that combines rich tomato sauce, creamy texture, and protein-packed chickpeas. Perfect for weeknight dinners or comforting family meals, this easy pasta recipe is both satisfying and versatile.
Creamy Tomato Chickpea Pasta
This creamy tomato chickpea pasta is rich, comforting, and packed with hearty chickpeas in a velvety tomato sauce. It’s a quick and satisfying meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 300g pasta of choice
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp chili flakes
- 2 tbsp tomato paste
- 1 400g can chopped tomatoes
- 1 400g can chickpeas, drained and rinsed
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh basil, for serving
Instructions
- Cook the pasta according to package instructions until al dente. Reserve some pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and chili flakes, cooking for 1 minute until fragrant.
- Add the tomato paste and cook for another minute, stirring frequently.
- Pour in the chopped tomatoes and add the chickpeas, oregano, salt, and black pepper. Simmer for 10 minutes.
- Reduce the heat and stir in the heavy cream and parmesan cheese until the sauce becomes creamy.
- Add the cooked pasta to the skillet and toss to coat evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve topped with fresh basil and extra parmesan if desired.
Notes
- Use coconut cream instead of heavy cream for a dairy-free version.
- Short pasta shapes like rigatoni or penne work especially well.
- Store leftovers in the refrigerator for up to 3 days.
- Add spinach or kale for extra greens.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 35 mg
