Creamy Italian Chickpea and Tomato Pasta with Basil
A comforting Italian pasta dish with tender chickpeas simmered in a creamy tomato sauce, brightened with fresh basil and Parmesan. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, drained and rinsed canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1 1/2 cups, drained and rinsed canned chickpeas
- 2 tbsp olive oil
- 3, minced garlic cloves
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup, chopped fresh basil leaves
- 1/3 cup, grated Parmesan cheese
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10 minutes until al dente, then drain reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant.
- Step 3: Add 1 1/2 cups drained chickpeas and 1 can (14 oz) crushed tomatoes to the skillet. Simmer for 5 minutes until sauce thickens slightly.
- Step 4: Stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Add drained pasta and 1/2 cup reserved pasta water, tossing to coat the pasta evenly.
- Step 5: Remove from heat and fold in 1/4 cup chopped fresh basil and 1/3 cup grated Parmesan cheese. Serve immediately garnished with additional basil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Italian Chickpea and Tomato Pasta with Basil take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Italian Chickpea and Tomato Pasta with Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Creamy Italian Chickpea and Tomato Pasta with Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Italian Chickpea and Tomato Pasta with Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Italian Chickpea and Tomato Pasta with Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
