Creamy No Cream Chickpea Rigatoni

Creamy, cozy, and completely meatless, this pasta is everything you want in a weeknight dinner. Introducing my Creamy No Cream Chickpea Rigatoni, a hearty, flavor-packed dish that delivers on richness without any actual cream. With tender chickpeas, caramelized shallots, and a silky coconut sauce, this is one of those meals that feels indulgent but is secretly good for you. It all comes together in under 30 minutes and is guaranteed to be a hit, even with meat lovers at your table.

Two bowls of creamy tomato pasta with rigatoni and chickpeas, garnished with herbs. Surrounding the bowls are a glass of white wine, grated cheese, a small dish of herbs, and plates on a patterned table.

Whenever I need a dinner that feels comforting but doesn’t weigh me down, I find myself reaching for something like this. It’s cozy without being heavy, rich without being fussy, and totally satisfying in that way that only a big bowl of creamy noodles can be. And let’s be honest, there’s something about a meatless meal that still feels hearty that feels like winning the weeknight dinner game.

This Creamy No Cream Chickpea Rigatoni has quickly become one of my go-to recipes when I want something nourishing, flavorful, and low effort. The chickpeas soak up the garlicky, tomatoey sauce and practically melt into the coconut milk, giving you that perfectly creamy texture. All without needing to open a single carton of cream.

And while it’s definitely comfort food, it’s also secretly packed with plant-based protein and fiber so it’s the kind of meal that leaves you feeling full and good. Plus, the leftovers? Even better the next day. Whether you’re feeding a crowd, meal-prepping for the week, or just trying to get dinner on the table with minimal effort, this one checks every. single. box.

Ingredients for cooking displayed on a patterned surface, including uncooked rigatoni pasta, chickpeas, shallots, tomato paste, grated cheese, butter, olive oil, seasonings, and salt. — For this pasta, you’ll need rigatoni, olive oil, unsalted butter, shallots, garlic, tomato paste, chickpeas, Italian seasoning, salt, crushed red pepper flakes, coconut milk, Parmigiano Reggiano, and parsley.

A hand pours water from a measuring cup into a pot filled with chickpeas, tomato sauce, onions, and spices. A wooden spoon rests in the pot, and various ingredients are visible around it on a tiled surface. — For this pasta, you’ll need rigatoni, olive oil, unsalted butter, shallots, garlic, tomato paste, chickpeas, Italian seasoning, salt, crushed red pepper flakes, coconut milk, Parmigiano Reggiano, and parsley.

What You Need to Make This Creamy No Cream Chickpea Rigatoni

Rigatoni: I love using rigatoni here because the ridges catch all that creamy sauce perfectly. Any short pasta shape will work, but rigatoni is my favorite!
Olive Oil: A heart-healthy oil that adds depth and helps the butter keep from burning. I always reach for extra virgin olive oil when I want a rich, flavorful base.
Unsalted Butter: Adds a subtle richness and helps the shallots caramelize just right. Unsalted gives you more control over the final flavor.
Shallots: These are like onions’ sweeter, less overpowering cousin. Finely chopped shallots melt into the sauce and give it a mellow flavor.
Garlic: Use fresh garlic if you can. It brings bold, punchy flavor that balances the sweetness of the shallots and richness of the coconut milk.
Tomato Paste: A little bit makes a big impact. It adds a rich base that gives the sauce depth and that slow-simmered flavor.
Reserved Pasta Water: Don’t skip this step! The starchy pasta water helps loosen the sauce and binds everything together, creating that luscious texture we’re going for.
Garbanzo Beans (Chickpeas): These are the secret to the protein and heartiness in the dish. They hold up great and soak in all the flavor from the sauce.
Italian Seasoning: A classic herb blend that brings all the cozy, familiar notes of oregano, basil, thyme, and rosemary.
Kosher Salt: Helps enhance all the other flavors.
Crushed Red Pepper Flakes: For a subtle kick that balances the richness.
Coconut Milk: This is where the creaminess comes from, without any extra dairy.
Parmigiano Reggiano: Adds a salty, nutty finish. I always recommend grating it fresh.
Chopped Parsley: A fresh finish that brightens the dish and adds a pop of color at the end.

A hand pours coconut milk from a jar into a pot of chickpeas, tomato sauce, and onions. Chopped onions, salt, tomato paste, and oil are arranged around the white pot on a patterned surface. — *Finally, add in the coconut milk and stir to combine.*

How to Make This Delicious Meat-Free Dish

To make this recipe, start by boiling a large pot of water. Once it reaches a rolling boil, add in the rigatoni and cook until al dente, according to the package instructions. Before draining, scoop out ¼ cup of the pasta water and set it aside. Then, drain the pasta and set it aside as well.

Next, heat a large skillet over medium-low heat and add in the olive oil and butter. Once the butter has melted, add in the chopped shallots and sauté for about 2 minutes, until they become soft and fragrant. Add in the mashed garlic, tomato paste, pasta water, chickpeas, Italian seasoning, kosher salt, and red pepper flakes. Stir everything together and let it cook for about 6-7 minutes.

Overhead view of cooked rigatoni being added to a pot of creamy tomato sauce, surrounded by bowls of chopped herbs, grated cheese, and dried spices on a colorful tiled surface. — *Add the cooked rigatoni into the skillet and toss until all the pasta is evenly coated in the sauce.*

A large white pot filled with creamy rigatoni pasta, chickpeas, tomato sauce, and topped with grated cheese and chopped parsley. A ladle rests in the pot, ready to serve. Plates and herbs surround the pot. — *Add the cooked rigatoni into the skillet and toss until all the pasta is evenly coated in the sauce.*

Finally, add in the coconut milk and stir to combine. Add the cooked rigatoni into the skillet and toss until all the pasta is evenly coated in the sauce. Turn off the heat, then stir in the Parmigiano Reggiano. Top with freshly chopped parsley, serve, and enjoy!

Frequently Asked Questions

Can I make this recipe vegan?

Yes! Just swap the butter for more olive oil and either skip the Parmigiano Reggiano or use your favorite vegan parmesan alternative.

Does it taste like coconut?

Not really! The coconut milk makes it creamy, but the tomato paste, garlic, and cheese balance out the flavor.

Is this gluten-free?

Not as written, but it’s super easy to make gluten-free; just use your favorite gluten-free pasta.

How long do leftovers last?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water or milk to loosen the sauce.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim