Creamy Tomato Pasta with Chickpeas
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4 people
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Calories
3955 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tomato Pasta with Chickpeas
Description
Creamy Tomato Pasta with Chickpeas begins by heating olive oil in a pan, then cooking canned tomatoes, minced garlic, and canned chickpeas with dried oregano and red pepper flakes for heat. The mixture simmers to develop a rich tomato base. Meanwhile, pasta is cooked to al dente in well-salted boiling water, then drained with some pasta water reserved.
The cream is gradually stirred into the sauce over low heat, adjusted with pasta water to achieve a smooth, creamy consistency. The cooked pasta is then added to the sauce and tossed to coat evenly. Finally, grated Pecorino Romano cheese and fresh parsley add saltiness and brightness to the dish.
This recipe serves as a filling vegetarian meal combining creamy and acidic notes, with the chickpeas adding texture and protein. It pairs well with a salad or can be augmented with cooked chicken or salmon. Storage advice notes leftovers keep for three days refrigerated and reheat over medium heat stirring frequently to maintain texture.
Vegan modifications include substituting the cream with unsweetened oat milk and using vegan cheese or omitting it, and heating milk slowly when used to avoid curdling with tomato acidity. Flour can be added to milk to mimic heavy cream thickness if desired.
Ingredients
- 8 ounces paccheri pasta any short pasta will work
- extra virgin olive oil
- 1 28- ounce San Marzano Tomatoes whole, canned with juices
- 4 to 5 garlic minced, large cloves
- 1 15- ounce chickpeas drained and rinsed, canned
- kosher salt
- black pepper
- 1 teaspoon oregano dried
- 1/2 to 1 teaspoon red pepper flakes
- 1/4 to 3/4 cup heavy cream or Unsweetened oat creamer
- Pecorino Romano cheese or parmesan or alternative, grated
Instructions
- In a large pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the tomatoes and garlic. Add the chickpeas. Season with kosher salt, black pepper, the oregano, and red pepper flakes. Bring to a boil, then lower the heat and cook over low heat for 10 to 15 minutes.
- While the sauce is cooking, bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook to al dente according to package instructions (about 8 to 9 minutes). Reserve about 1 cup of the pasta cooking water then drain the pasta.
- After the sauce has been simmering for 10 to 15 minutes, over low heat, stir in the heavy cream (start with 1/4 cup and add as you need to) and a little bit of the starchy pasta water (again, start with ¼ cup or so). Taste and adjust the seasoning or add more heavy cream to your liking.
- Add the cooked pasta to the pan with the sauce and toss to coat. Taste and adjust seasoning.
- To finish, stir in the parsley and a sprinkle of Pecorino Romano or grated Parmesan. Enjoy!
Notes
- Vegan substitutions: use unsweetened oat milk instead of heavy cream and omit or replace cheese with vegan alternatives.
- If using milk in place of cream, heat gently and consider adding a tablespoon of flour to thicken; avoid boiling to prevent curdling.
- Leftovers keep well in the refrigerator for about three days; reheat over medium heat and stir frequently.
- Serve with a fresh salad or add rotisserie chicken or pan-seared salmon for extra protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 3955 kcal
% Daily Value*
| Calories | 395.5kcal | 20% |
| Carbohydrates | 66.5g | 22% |
| Protein | 14.7g | 29% |
| Fat | 8.8g | 14% |
| Saturated Fat | 3.8g | 19% |
| Monounsaturated Fat | 2.2g | 11% |
| Cholesterol | 20.4mg | 7% |
| Sodium | 738.5mg | 31% |
| Potassium | 687mg | 15% |
| Fiber | 8.8g | 35% |
| Sugar | 6.3g | 13% |
| Vitamin A | 549.7IU | 11% |
| Vitamin C | 19.6mg | 22% |
| Calcium | 134.6mg | 13% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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