Fettuccine with Chickpeas and Cherry Tomatoes is a delicious vegetarian pasta recipe. It’s easy to prepare, and the results are truly amazing. This dish is perfectly balanced in both flavor and texture. The chickpeas are used in two ways: some are kept whole, while others are blended to create a rich, creamy sauce.
Chickpeas are often found in soups, like the hearty Pasta e Ceci, minestrone, or smooth velvety chickpea soups. But in this recipe, chickpeas shine in a dry pasta dish, without any broth.
To make things quicker and easier, I used pre-cooked chickpeas from a jar. However, if you prefer, you can use dried chickpeas—just remember to soak them and cook them for a long time beforehand.
For the sauce, I started with a simple sauté of garlic and rosemary in olive oil. Then, I added chopped cherry tomatoes and whole chickpeas. To create the creamy texture, I blended the rest of the chickpeas into a thick, smooth cream.
After boiling the fettuccine al dente, I mixed it with the sauce—and that’s it! This recipe is super simple, but the flavors are unique. The rosemary-flavored chickpeas combined with the fresh, tangy cherry tomatoes make this dish unforgettable.
I used fresh fettuccine for this recipe because it pairs perfectly with the creamy sauce, but you can choose your favorite type of pasta.
If you’re craving a creamy pasta made with simple, wholesome ingredients, Fettuccine with Chickpeas and Cherry Tomatoes is the perfect choice for you!
Ingredients
Prep Time: 10 Min | Cook Time: 15 Min | Servings: 4
- 250 g (~9 oz) fettuccine. You can make them at home with my recipe for Fresh Fettuccine Pasta or try Fettuccine Pasta by Rummo
- 300 g (~10 oz) canned chickpeas
- 2 cloves of garlic
- 2 sprigs of rosemary
- 8 cherry tomatoes
- 4 tablespoons of extra virgin olive oil
Kitchen Tools and Equipment
To prepare this simple yet flavorful recipe, having the right kitchen tools can make the process even easier and more enjoyable. Here are the tools you’ll need and why they’re useful:
- A High-Quality Blender or Immersion Blender: One of the key steps in this recipe is blending a portion of the chickpeas into a creamy sauce. For this, a reliable blender is essential. I personally used an immersion blender because it’s convenient, easy to handle, and works directly in the bowl or pot. However, if you have a more powerful food processor or chopper, that works just as well. It can create an even smoother and thicker chickpea cream, which is perfect for coating the fettuccine.
- A Large Nonstick Pan: You’ll need a large nonstick pan to prepare this dish. This is where you’ll make the sauce with garlic, rosemary, cherry tomatoes, and chickpeas. Later, the pasta will be added directly into this pan, so it needs to be big enough to hold both the sauce and the cooked fettuccine. A pan with a nonstick surface ensures that the sauce doesn’t stick or burn, making cleanup much easier.
- A Spaghetti Fork or Pasta Server: A spaghetti fork, also called a pasta server, is a very handy tool for transferring the fettuccine directly from the cooking pot to the sauce pan. This method is not only faster but also keeps some of the starchy pasta water clinging to the noodles. That water is a secret ingredient—it helps the sauce cling to the pasta and enhances the creaminess. If you don’t have a spaghetti fork, you can use tongs, but the fork’s prongs make the job much easier, especially with long pasta like fettuccine.
Instructions
Step 1) - Start by filling a large pot with water and bringing it to a boil. Once the water is boiling, add the salt.
While waiting for the water to boil, heat 3 tablespoons of extra virgin olive oil in a large nonstick pan over medium heat. Add the peeled garlic cloves and a sprig of fresh rosemary to the oil. Let them sauté for about 2 minutes to infuse the oil with their flavors.
Next, add the cherry tomatoes, cut into halves or quarters, to the pan. Sprinkle them with a pinch of salt to help them soften and release their juices. Stir occasionally and let the tomatoes cook over low heat for 5–6 minutes, until they become tender and slightly saucy.
Once the tomatoes are soft and fragrant, add half of the chickpeas to the pan. If you’re using canned chickpeas, pour in some of the liquid from the can as well—this will help make the sauce more flavorful and creamy. Stir everything together and let it cook for another 2–3 minutes on low heat.
Step 2) - While the sauce is simmering, take the remaining half of the chickpeas and blend them with a small amount of their liquid until you get a smooth, creamy consistency.
Step 3) - Remove the garlic cloves and the rosemary sprig from the pan—they’ve done their job!
Then add the chickpea cream to the pan and stir well to combine it with the rest of the sauce. The result should be a rich, creamy sauce that’s perfect for coating the pasta.
Step 4) - By now, the water in your pot should be boiling. Add the fettuccine and cook them until they are al dente—this usually takes about 5 minutes for dried egg fettuccine and 2 minutes for fresh.
Before draining the pasta, reserve a ladleful of the starchy cooking water. Drain the fettuccine and transfer it directly to the pan with the sauce. Add half a ladle of the reserved pasta water to help the sauce cling to the pasta.
Turn off the heat and stir the fettuccine gently but thoroughly to coat each strand in the creamy chickpea sauce. The starchy pasta water will help bring everything together, making the sauce silky and smooth.
Your Creamy Fettuccine with Chickpeas and Cherry Tomatoes is now ready! Serve it immediately, garnished with a drizzle of extra virgin olive oil if you like. Enjoy this comforting and flavorful vegetarian dish while it’s hot!
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Storage
If you have leftovers of Creamy Fettuccine with Chickpeas and Cherry Tomatoes, you can store them in an airtight container in the refrigerator for up to 2 days.
When reheating, it’s best to use a nonstick pan over low heat. Add a splash of water or a drizzle of olive oil to loosen the sauce and restore its creamy texture.
Keep in mind that pasta dishes are always best enjoyed fresh, as the pasta tends to absorb the sauce over time, slightly altering the texture. For this reason, I recommend preparing only the amount you plan to eat immediately, whenever possible.
Recipe Card
Creamy Fettuccine with Chickpeas and Cherry Tomatoes
Ingredients
- 250 g pasta - fettuccine
- 300 g chickpeas - ~10 oz, canned
- 2 cloves garlic
- 2 sprigs rosemary
- 8 tomatoes - cherry
- 4 tablespoons olive oil - extra virgin
Instructions
- Start by filling a large pot with water and bringing it to a boil. Once the water is boiling, add the salt.
- While waiting for the water to boil, heat 3 tablespoons of extra virgin olive oil in a large nonstick pan over medium heat. Add the peeled garlic cloves and a sprig of fresh rosemary to the oil. Let them sauté for about 2 minutes to infuse the oil with their flavors.
- Next, add the cherry tomatoes, cut into halves or quarters, to the pan. Sprinkle them with a pinch of salt to help them soften and release their juices. Stir occasionally and let the tomatoes cook over low heat for 5–6 minutes, until they become tender and slightly saucy.
- Once the tomatoes are soft and fragrant, add half of the chickpeas to the pan. If you’re using canned chickpeas, pour in some of the liquid from the can as well—this will help make the sauce more flavorful and creamy. Stir everything together and let it cook for another 2–3 minutes on low heat.
- While the sauce is simmering, take the remaining half of the chickpeas and blend them with a small amount of their liquid until you get a smooth, creamy consistency.
- Remove the garlic cloves and the rosemary sprig from the pan—they’ve done their job!
- Then add the chickpea cream to the pan and stir well to combine it with the rest of the sauce. The result should be a rich, creamy sauce that’s perfect for coating the pasta.
- By now, the water in your pot should be boiling. Add the fettuccine and cook them until they are al dente—this usually takes about 5 minutes for dried egg fettuccine and 2 minutes for fresh.
- Before draining the pasta, reserve a ladleful of the starchy cooking water. Drain the fettuccine and transfer it directly to the pan with the sauce. Add half a ladle of the reserved pasta water to help the sauce cling to the pasta.
- Turn off the heat and stir the fettuccine gently but thoroughly to coat each strand in the creamy chickpea sauce. The starchy pasta water will help bring everything together, making the sauce silky and smooth.
- Your Creamy Fettuccine with Chickpeas and Cherry Tomatoes is now ready! Serve it immediately, garnished with a drizzle of extra virgin olive oil if you like. Enjoy this comforting and flavorful vegetarian dish while it’s hot!
Nutrition
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