Creamy Tomato & Chickpea Pasta
This creamy tomato and chickpea pasta is a quick and easy weeknight meal that is both hearty and flavorful. It's a delicious vegetarian option that comes together in under 30 minutes.
Equipment
- Large pot
- Large skillet
Ingredients
Pasta
- 12 ounces whole wheat pasta (penne, rotini, or spaghetti)
Sauce
- 1 tablespoon olive oil
- 1 onion, diced (or 1 tsp onion powder)
- 2-3 garlic, minced (or ½ tsp garlic powder)
- 1 crushed tomatoes (28-ounce) can
- 1 chickpeas, rinsed and drained (15-ounce) can
- ½ cup milk (dairy or plant-based)
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- fresh or frozen spinach Optional
Instructions
Cooking Instructions
- Cook pasta al dente according to package directions, then drain, reserving about ½ cup of the pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat, then add diced onion and cook until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in crushed tomatoes, rinsed chickpeas, milk, dried basil, and red pepper flakes, then stir well to combine.
- Bring the sauce to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, allowing flavors to meld and the sauce to thicken.
- If using, stir in fresh or frozen spinach until wilted.
- Add the cooked pasta to the sauce, toss to coat evenly, and add reserved pasta water if needed to reach desired consistency.
- Season with salt and black pepper to taste and serve hot.
Notes
For extra flavor, you can add a pinch of sugar to the tomato sauce to balance the acidity. Feel free to customize with your favorite vegetables or herbs, like bell peppers or oregano.