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Creamy Tomato Pasta with Chickpeas
This creamy tomato pasta with chickpeas uses simple pantry staples for flavorful and satisfying pasta dinner that's better than a fancy restaurant meal. The pink tomato cream sauce is luxurious, with only a little bit of cream that you can adjust to your liking (a less guilty option). If you like, you can use milk instead of cream for a lighter sauce. And for a vegan option, swap out the cream for unsweetened oat creamer, and skip the cheese.
Prep Time
5 mins
Cook Time
5 mins
Servings: 4 people
Calories: 3955 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 8 ounces paccheri pasta, any short pasta will work
- extra virgin olive oil
- 1 28- ounce can whole San Marzano tomatoes with their juices
- 4 to 5 large garlic cloves, minced
- 1 15- ounce can chickpeas, drained and rinsed
- kosher salt and black pepper
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon red pepper flakes
- 1/4 to 3/4 cup heavy cream, or Unsweetened oat creamer
- Grated cheese such as Pecorino Romano or Parmesan or your favorite alternative
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!
Cup of Yum
Notes
- Vegan substitutions - Use unsweetened oat milk instead of heavy cream (it will taste a bit on the sweater side, however). Swap out the cheese for a vegan alternative, or omit it completely.
- Can you use milk instead of heavy cream? Yes. You can use a 1:1 ratio to substitute. If you want to replicate the consistency of heavy cream, use a tablespoon of flour to thicken the milk. Milk can curdle due to the acidity of tomatoes. Heat the milk a little before adding it to the tomato sauce to try and avoid this. Do not boil the milk, as this will likely cause it to separate.
- Serve it with - Start with a big salad. If you like, throw in some shredded rotisserie chicken or pan-seared salmon.
- Leftovers and storage - Store leftover tomato pasta in the fridge for 3 days or so. Warm up over medium heat, stirring regularly.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition Information
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
Cholesterol
20.4mg
(7%)
Sodium
738.5mg
(31%)
Potassium
687mg
(20%)
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%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 3955
% 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.