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Weeknight • Vegetarian

Creamy Tomato & Chickpea Pasta

A surprisingly rich and flavorful vegetarian pasta, combining tender chickpeas with a luscious tomato sauce.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Creamy Tomato & Chickpea Pasta

Looking for a satisfying meatless meal that doesn't skimp on flavor or creaminess? This Creamy Tomato & Chickpea Pasta is about to become your new favorite! It's budget-friendly, quick enough for weeknights, and so comforting you'll want to make it again and again.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can chickpeas, rinsed and drained
  • ½ cup vegetable broth
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • ½ tsp dried oregano
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste
  • 12 oz short pasta (e.g., penne, rigatoni, rotini)
  • Fresh basil or parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Preparation

  1. Step 1

    Bring a large pot of salted water to a boil for the pasta.

  2. Step 2

    Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.

  3. Step 3

    Add crushed tomatoes, rinsed chickpeas, and vegetable broth to the skillet. Bring to a gentle simmer, then reduce heat to low and let it cook gently while you prepare the pasta.

  4. Step 4

    Cook pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining.

  5. Step 5

    Stir heavy cream (or coconut milk) into the chickpea and tomato sauce. Add the drained pasta and toss to coat. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency. Season with salt and black pepper to taste.

  6. Step 6

    Serve immediately, garnished with fresh basil or parsley and grated Parmesan cheese, if using.

Tips

  • For extra flavor, roast the chickpeas with a little olive oil and spices (like cumin or paprika) before adding them to the sauce.
  • If you like a little heat, increase the red pepper flakes to ½ teaspoon.

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