Velvety Pasta with Chickpeas
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I have recently learned that humble chickpeas can transform into the most luxurious, velvety pasta sauce! This pasta with chickpeas is complete with sweet onions, woodsy rosemary, and a shower of salty Parmesan that melts into all the right places. Trust me: this is exactly the kind of cozy, unfussy dinner you want on a Wednesday night when you’re craving something that feels special but doesn’t require a ton of effort or time!
Oh, and if you like pasta recipes, be sure to also check out my pasta with broccoli and pasta with peas.
Why Try?
- Uses pantry staples transform into a surprisingly luxurious dinner
- It tastes creamy without cream – just the magic of chickpeas and pasta water
- One pan, 30 minutes, zero fuss!
- Leftovers are arguably better than day one.
Ingredients
Here’s everything you’ll need to transform a few pantry staples into pure comfort food magic:
- Olive Oil: Use extra-virgin for rich flavor; substitute with a mild oil like grapeseed if needed.
- Red Onion: Adds sweetness; yellow onions (sweeter) or shallots are good alternatives.
- Garlic: Fresh slices give full flavor; use ¼ tsp garlic powder per clove if substituting.
- Rosemary: Dried rosemary adds earthiness; substitute with fresh (1 tbsp) or thyme for milder flavor.
- Canned Chickpeas: Include liquid for creaminess; if using dried, pre-cook and save cooking liquid.
- Parmesan: Freshly grated has more umami; Pecorino Romano is saltier but a good alternative.
- Small Pasta: Ditalini or elbows coat well; orecchiette or small shells also work.
Method
TLDR: This is such an easy recipe. Saute a few aromatics, add the chickpeas and cheese, and blend away to make the sauce! Fold into cooked pasta and serve.
While bringing a large pot of salted water to a simmer, start on the sauce. Heat olive oil in a skillet over medium heat, add chopped red onion, and sauté until translucent, about 3-4 minutes. Add garlic and dried rosemary, cooking until fragrant, then stir in the canned chickpeas with their liquid. Let this mixture simmer for a couple of minutes before adding cheese and stirring to combine.
Blend the chickpea mixture until smooth, then return it to the skillet. Cook the pasta until al dente, following package instructions, and transfer directly to the skillet with the sauce. Toss the pasta and sauce together, adding pasta water as needed for a creamy consistency. Season with salt and pepper, then plate with extra Parmesan and your preferred garnishes.
Tips & Techniques
- Pasta Cooking: Cook the pasta al dente for the best texture; it will absorb some sauce as it rests.
- Blend Smoothly: For a luxuriously creamy sauce, blend until completely smooth, adding pasta water to reach your desired consistency.
- Sauté to Perfection: Allow the onions and garlic to caramelize slightly for deeper flavor.
- Experiment with Herbs: Don’t hesitate to mix in other herbs or spices to tailor the flavor to your liking.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Velvety Pasta with Chickpeas
Equipment
- Blender
Ingredients
To Make the Sauce
- 3 tbsp Olive oil
- 1/2 large red onion chopped
- 3 to 4 cloves garlic sliced
- 2 teaspoons dried rosemary
- 15 ounce chickpeas (canned) with liquid
- 1 cup grated Parmesan cheese plus more for topping
- Pasta water reserved from next step, as needed
- Salt and pepper to taste
For the Pasta
- 1 pound small pasta ditalini or elbow pasta
For Garnishes
- grated cheese, black pepper, red pepper flakes, light sprinkle of chopped rosemary
Instructions
- Begin to bring a large pot with salted water to a simmer while you work on your sauce.
To Make the Sauce
- In a large skillet, heat olive oil over medium heat.
- Add the chopped red onion and sauté for 3-4 minutes, or until slightly translucent.
- Add the garlic and dried rosemary, cooking for 1-2 minutes until fragrant.
- Pour in the can of chickpeas with their liquid, stirring to combine with the sautéed aromatics.
- Let it simmer for about 2 or 3 minutes. Add cheese and stir to combine.
- Transfer the chickpea mixture to a blender, blend until smooth, and transfer back to the large skillet.
Cook the Pasta:
- Cook the pasta until al dente according to package instructions. Do not drain.
Combine Pasta and Sauce:
- Transfer the cooked pasta to the pan using a small strainer or large slotted spoon. Toss to combine, adding enough additional pasta water to achieve your desired consistency.
- Taste and season with salt and pepper to taste.
- Plate the pasta chickpeas and top with additional grated Parmesan cheese and garnishes.
Love this recipe!
I made this recipe a couple of days ago so it would be ready for weekend meal. So last night I heated a portion of what I made. As I read before, I had to add a bit of liquid ( I just used a bit of vegetable broth) as it had thickened up after cooling.
I honestly didn’t know what to expect. OH MY GOSH!!! is it ever good. The sauce is very silky and robust. I will definitely make this pasta again.
I did have a bit of a problem though, I think it may have been my fault. When I added the chickpeas I might have let them stay on stove a bit more. Instead of using blender I used hand immersion blender. The smaller blade got quite gummed up with the parmesan and chick pea mixture and maybe the chickpeas could have been a bit more mushy. BUT this is still fantastic. I love, love, love it!
I can’t wait to try this recipe (Velvety Pasta with Chickpeas) — sounds delicious, perfect for a work night dinner. I love the combo of the chickpeas, or ceci as my mom called them :), with the rosemary. Thank you!