A while bowl filled with a serving of Creamy Tomato Chickpea Pasta with Spinach

Creamy Tomato Chickpea Pasta with Spinach

Servings 4 servings
Author Jessica Ivey, RDN


  • 12 oz. chickpea rotini pasta, such as Banza (1 ½ boxes)
  • ½ tablespoon olive oil
  • 1 (10-oz.) carton cherry or grape tomatoes
  • 3 cloves garlic, minced
  • 3 tablespoons white wine
  • 1 (12-oz.) can evaporated milk
  • 1 (5-oz.) package fresh baby spinach
  • ¾ teaspoon salt
  • ¼ teaspoon pepper


  1. Cook pasta according to package directions. Drain. Return pasta to pot.

  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add tomatoes, and cook, stirring occasionally, 6 to 8 minutes or until tomatoes are tender and begin to burst. 

  3. Add garlic, and cook, stirring constantly, 30 seconds. Add wine, and cook 1 to 2 minutes or until liquid is nearly evaporated. Stir in evaporated milk. Mash tomatoes with the back of a wooden spoon, and continue cooking 1 to 2 minutes longer or until sauce is slightly thickened. Stir in baby spinach. Remove from heat, and season with salt and pepper.

    A stainless steel skillet with Creamy Tomato Chickpea Pasta Sauce
  4. Pour sauce over cooked pasta, and stir to coat, adding reserved pasta water, 1 tablespoon at a time, if needed, until sauce coats pasta.