One-Pot Creamy Tomato Pasta with Chickpeas

If you’re looking for an easy one-pot creamy tomato pasta with chickpeas, this simple vegetarian dinner is exactly what you need. Made with pantry staples, cooked in a single pan, and ready in just 15 minutes, it’s the perfect quick weeknight pasta recipe. I’ve been making this creamy tomato chickpea pasta on repeat when I want something comforting, filling, and satisfying without spending ages in the kitchen - or dealing with loads of washing up afterwards.

Why You’ll Love This One-Pot Pasta Recipe

• A true one-pot pasta recipe - minimal washing up
• Quick and easy, perfect for busy weeknights
• Budget-friendly and made with pantry staples
• Creamy, comforting, and full of flavour
• Naturally vegetarian and easy to adapt

Is This Creamy Tomato Pasta Healthy?

This recipe offers a good balance of comfort and nutrition. Chickpeas provide plant-based protein and fibre, helping you stay fuller for longer. Tomatoes are rich in antioxidants like lycopene, while herbs and spices add depth of flavour without extra sugar. Although the pasta is made with cream, you can make simple swaps to suit your dietary needs (see substitution section below!).

Key Tips for the Best One-Pot Creamy Tomato Pasta

• Stir the pasta regularly as it cooks to stop it from sticking to the pan and to help it cook evenly in the sauce.
• Use a quick-cooking pasta shape, such as macaroni or any pasta that cooks in 9 minutes or less. Avoid longer-cooking shapes like rigatoni, as they won’t soften properly in a one-pot pasta recipe.
• Choose a wide pan or shallow pot so the pasta sits in an even layer, allowing it to absorb the sauce and cook evenly.
• Taste and adjust the seasoning before serving. One-pot pasta often needs more salt than expected to bring out the flavours of the creamy tomato sauce.
• Add a splash of hot water if needed while cooking or just before serving if the sauce thickens too much - this helps keep the pasta creamy rather than dry.

Ingredients for One-Pot Creamy Tomato Pasta

• Macaroni
• Garlic granules
• Smoked paprika
• Chilli flakes
• Fresh rosemary
• Chopped tomatoes
• Cooked chickpeas
• Balsamic vinegar
• Double (heavy) cream or cream cheese
• Parmesan (/vegetarian Italian hard cheese)
• Salt, pepper, olive oil

Step-by-Step Instructions

Step 1: Add Ingredients to the Pan

Add all ingredients except the cream and Parmesan to a large frying pan or saucepan. Season with salt (about 1 tsp flaky salt or ½ tsp fine salt).

Step 2: Bring to the Boil

Place the pan over high heat and bring everything to the boil.

Step 3: Simmer Until Cooked

Lower the heat and simmer for around 10 minutes, stirring regularly, until the pasta is cooked and the sauce has thickened.

Step 4: Finish with Cream and Cheese

Stir in the cream and Parmesan, then simmer for another 1–2 minutes. Taste and adjust seasoning with salt and pepper before serving.

Substitutions & Variations

• Pasta: Any small, quick cooking pasta works here - just make sure the pasta variety you choose cooks in about 9 minutes or less.
• Spices: You can play around with the spices - if you want it spicier, add more chilli flakes or chilli powder.
• Cream: Use cream cheese if you’re looking for a lower fat alternative. The cream can also be substituted with vegan cream or cashew cream for a non-dairy alternative. See this recipe for my cashew cream (just add half the portion, i.e. 50g cashews, 50g water).
• Chickpeas: Swap for green or brown lentils!
• Herbs: Fresh thyme or oregano can replace rosemary. If you want to use a dried herb, add just 1/2 tsp.
• Parmesan: Use a vegetarian alternative if needed. It’s also delicious with grated cheddar on top! 

How to Prep This Recipe Ahead of Time

Since this recipe relies heavily on pantry ingredients, it’s ideal for quick, last-minute meals - so apart from mixing together the spice mix, or grating the parmesan, there’s not much that can be prepped ahead of time!

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge for up to 3-5 days. Reheat gently on the hob or in the microwave with a splash of water or milk to loosen the sauce.

This dish can be frozen for up to 3 months. 

What to Serve with Creamy Tomato Pasta

• Gently cooked long stemmed broccoli or wilted spinach 
• Caesar salad
• Garlic bread or crusty bread
• Roasted vegetables, e.g. courgette

Frequently Asked Questions

Can I make this recipe vegan?

Yes. Use a dairy-free cream and a vegan Parmesan alternative. Cashew cream also works well for a rich, creamy texture. See this recipe for my cashew cream (just add half the portion, i.e. 50g cashews, 50g water).

Can I freeze creamy tomato pasta?

If you’re using double or heavy cream, this pasta freezes well. If you’ve used cream cheese instead, freezing isn’t recommended as the sauce can split.

What type of pasta works best for one-pot pasta?

Short pasta shapes like macaroni, penne, fusilli, or shells work best because they cook evenly and absorb the sauce.

Can I add vegetables to this recipe?

Yes. Spinach can be stirred in at the end with the cream, while heartier greens like kale can be added earlier so they soften as the pasta cooks.

Why is my one-pot pasta too thick or too thin?

If the sauce is too thick, add a splash of hot water to loosen it. If it’s too thin, simmer for an extra minute or two to help it reduce.