Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas. Linguine pasta tossed with slow roasted mushrooms, extra crispy chickpeas, rosemary, garlic, and a touch of lemon. Serve each plate topped with creamy burrata cheese. Bonus – this simple pasta is made almost entirely on one sheet pan using a mix of pantry staples, and is ready in under an hour. Most importantly? Every twirl of pasta is mouth-wateringly delicious.
In such a short time so much has changed and the world feels so different. My goal here is to keep things upbeat, happy, and fun, and I, of course, will continue to do so. But at the same time, it’s hard to ignore the craziness, right? It’s hitting me a little harder tonight, but thankfully, I have some fun, happy things to share today.
First and foremost, this pasta. It’s truly delicious, and a combination of some of my favorite flavors. Very excited to share it with you all.
In addition to the pasta…
I also want to quickly share that the baby goats were born on Tuesday. We have three healthy, happy little kids to add to our growing family. They are the cutest and truly bring so much happiness to a world that right now feels a little scary. I will, of course, be sharing more in Sunday’s favorites post, but I just had to tell you the happy news. Because we all need some happy news right now! And if you need some fun-loving photos and videos of newborn goats, they’re all over my Instagram stories this week. Yes, all very happy and welcomed news!
And now, we can talk pasta.
I have so much to say about this pasta…so much.
However, if you remember only one thing I say, let it be this…every last twirl of pasta is DELICIOUS! It’s herby, swirled with crisp mushrooms and chickpeas, layered with creamy burrata cheese, and is the simplest to put together.
Now, the story. Way back in the fall I made a recipe with slow roasted mushrooms for the HBH Super Simple bonus pack. I remember loving that pasta so much, so I decided to recreate it since I had all of the ingredients on hand.
We did our grocery run this past Tuesday. But before that, I had a ton of mushrooms, kale, and herbs in the fridge, all on their last leg. When I have produce on its last leg, I always turn to the oven. Slow roasting vegetables brings out their flavors and gives them a whole new life. I pulled the rest of the ingredients from the pantry and an hour or so later dinner was done and the kitchen smelled incredible.
The details on this simple pasta…
This recipe comes together pretty simply. Roast the mushrooms and chickpeas together with a good amount of olive oil, rosemary (feel free to use fresh or dried), lemon, garlic, and a little salt. As everything cooks together, the olive oil heats around the mushrooms creating an herby, slightly crisp mushroom with chickpeas that are almost “fired”.
This has become my go-to method of roasting up chickpeas. The key is to use a good amount of olive oil, so don’t skimp on it. As the chickpeas roast in the oil they slowly “fry” and become extra crispy…and extra delicious. The same goes for the mushrooms, they’ll be chared on the edges, but tender in the middle.
It. Is. All. SO GOOD. Try not to eat them all before the pasta is assembled. Both the mushrooms and chickpeas turn out perfect every time.
As the mushrooms and chickpeas roast, boil off the pasta. You can use any cut of pasta you like, but I find linguine to work especially well here. Once the pasta is done cooking, drain, and then toss with a little butter, parmesan cheese, balsamic vinegar, and kale.
Toss in the mushrooms and put everything together.
And that’s it. Simple as can be.
Well, there is a bit more.
Plating is also very important and should go as follows… Twirl your pasta on to plates and add room temperature burrata, plus a light drizzle of oil to finish it off.
It looks fancy, but it’s actually so simple and made entirely on one pan (ok, two including the pasta pot). And all in about 45 minutes. This one is as close to perfect as a spring pasta could get.
Now, some substitutions.
This dish can easily be made using gluten-free pasta. And if you’re vegan? Simply omit the butter, parmesan, and burrata cheese. No need to add any additional ingredients, as the pasta is delicious enough on its own.
If you can’t find burrata I recommend using ricotta cheese and stirring it in with grated parmesan or mozzarella instead. You’ll get a nice creamy pasta this way.
Any of the fresh herbs can be swapped in for dried, so don’t be afraid to use what’s in your pantry!
Real question though? Which TV show will you be watching after you enjoy your plate(s) of pasta?
Lastly, if you make this slow roasted mushroom pasta with crisp rosemary chickpeas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas
Calories Per Serving: 576 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/2 cup extra virgin olive oil
- 1 1/2 pounds mushrooms, roughly torn (wild, cremini, or portobello)
- 1 (14 ounce) can chickpeas drained and patted dry
- 3-4 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
- 2 tablespoons thinly sliced lemon zest
- 4-6 cloves garlic, smashed
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- 1 pound linguine or other long cut pasta
- 1/4 cup balsamic vinegar
- 3 tablespoons salted butter (optional)
- 1 bunch Tuscan kale, finely shredded
- 1 tablespoon chopped fresh sage (or 2 teaspoons dried sage)
- 1/2 cup grated parmesan cheese
- 6-8 balls fresh burrata or ricotta cheese, at room temperature
- 1. Preheat the oven to 425 degrees F. Position the oven rack in the upper 1/3 of the oven.2. On a rimmed baking sheet, combine 1/3 cup olive oil, the mushrooms, chickpeas, rosemary, lemon zest, garlic, and a pinch each of salt, pepper, and crushed red pepper flakes. Transfer to the oven and roast for 25-30 minutes. Stir halfway through cooking, until the mushrooms are golden and the chickpeas crisp. Watch closely.3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.4. To the hot pot, add the butter, if using and remaining olive oil. Add the sage and kale, cooking until the kale is wilted and crisping on the edges. Toss in the pasta, parmesan, ricotta (if using), and balsamic vinegar, tossing to combine. If needed, thin the sauce with additional pasta cooking water. Stir in the roasted mushrooms, chickpeas, and any oil left on the baking sheet. 5. Divide the pasta among plates and top with torn burrata cheese and fresh pepper.