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.
Ingredients
- 8 ouncespaccheri pasta, (any short pasta will work)
- extra virgin olive oil
- 128- ounce can whole san marzano tomatoes with their juices
- 4 largegarlic cloves, (minced)
- 115- ounce can chickpeas, (drained and rinsed)
- kosher salt and black pepper
- 1 teaspoondried oregano
- ½ teaspoonred pepper flakes
- ¼ cupheavy cream, (or unsweetened oat creamer)
- grated cheese such as pecorino romano or parmesan or your favorite alternative
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Add the cooked pasta to the pan with the sauce and toss to coat. Taste and adjust seasoning.
- 5
To finish, stir in the parsley and a sprinkle of Pecorino Romano or grated Parmesan. Enjoy!