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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.

overhead photo of Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas

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.

prep photo of Slow Roasted Mushrooms and Crisp Rosemary Chickpeas on baking sheet

The background.

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.

overhead close up photo of Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas

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.

overhead photo of Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas

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.

overhead photo of Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas with fork twirling pasta on plate

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!

And guys? That’s all I got for you today. Just serve this up with a fun cocktail and something extra chocolatey for dessert. The perfect way to decompress and enjoy a spring night at home.

Real question though? Which TV show will you be watching after you enjoy your plate(s) of pasta?

overhead photo of Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas and for on plate

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 1126 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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.
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  1. An amounts question: how much ricotta do you recommend using if you’re going that route? If using burrata, do you mean we should buy 6 containers of burrata? The stuff I see at the store has 1 ball of burrata in each container, but it’s $11, so I’m guessing I’m missing something here, rather than that you’re suggesting we buy $66 worth of cheese 🙂

  2. 5 stars
    This recipe feels like a lot of work (though it’s pretty easy overall), but it is totally worth it because the combination of flavors and textures is just killer. I always get more mushrooms than it calls for because they shrink so much in the roasting process. But still, this is a fabulous recipe.

  3. I made this on Christmas and it had great flavor! Definitely would recommend using the ricotta. If I were to make this again I would consider adding a white wine and maybe more pasta water because my sauce was a bit thick. Thanks for the recipe 🙂

    1. Hey Kelly,
      Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx

  4. 5 stars
    Oh my yum! This dish warmed up a group of friends on our first chilly weekend this season in Houston. This recipe is going into regular rotation around here. I roasted quartered artichoke hearts, sliced black olives, capers, and pimientos with lots of minced garlic, olive oil, smoked sea salt, smoked paprika, and cracked pepper blend, but the recipe didn’t need them. Those were best used as a tapenade for crusty baguette. Also, I added Italian sausage to the pasta. It would be great even without, though. I chose Parmesan and ricotta instead of burrata. Creamy, savory, comfort food goodness!

    1. Hey Rachel,
      Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx

  5. 5 stars
    Y’all! You HAVE to make this! Here’s what I suggest:
    1. Use the ricotta. Don’t omit it. I would even suggest using that instead of the burrata. I used one cup and mixed it in at the end with the pasta and Parmesan etc. it made the sauce SO creamy and amazing! And I added a bit of pasta water to make everything extra creamy. So good!
    2. Instead of balsamic vinegar I used a splash of Marsala wine. Oh my god!! So much flavor that paired amazingly with the mushrooms and the sage. If you have it, definitely use it.
    You will love this recipe! Thanks so much for posting this!

    1. Hey Laura,
      Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan

  6. 5 stars
    This was amazing. I was searching through some low ingredient meals as a last ditch effort to cook before ordering in since I haven’t gone to the grocery store in a while, and wow. I am so glad I came across this.
    I didn’t even have burrata or ricotta like it suggested, and I can’t believe this can only get better next time I eat it. Fantastic!

  7. Loved this recipe! Swapped out the balsamic and used lemon instead. Also added the ricotta before the pasta soo it was creamy in the butter sauce. Will def be making this Again!

    1. Hey Rafia,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT

  8. 4 stars
    Made for the first time tonight using the burrata (no ricotta) method with a mix of portobello, shitake, and cremini mushrooms. A very tasty dish. Might have been my version of buratta or choice not to use ricotta, but the dish was a tad dry to me (not enough good stuff coating the noodles, plenty of tasty stuff in the dish with the noodles). Using fresh rosemary and sage was definitely worth it and the lemon zest is an unsung (until now) hero of the dish. The flavor profile is wonderful and I look forward to trying again, maybe including the ricotta next time.

    1. Hi Christine,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan