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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.
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.
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.
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!
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?
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
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.
Ingredients
- 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
Instructions
- 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.
Amazing !!!!!!! Forgot to buy kale ooops , so I used arugula I had at home instead. There has never been a recipe of yours I haven’t loved . Going to have an all Half Baked Harvest dinner party with some girls this summer and we cant wait !
Oh my goodness! I love that you are having a HBH party!! I feel honored haha. I am really glad you enjoyed this and I hope you love all of the others you try! xTieghan
Made this tonight. Pretty easy with great results. The family really enjoyed this dish. I definitely will make it again.
Amazing! Thank you so much Jonathan! I hope you are all staying well! xTieghan
So tasty!! Easy + quick prep– rosemary is so fragrant and the mushrooms are delightful. Splash of balsamic at the end is perfection! I just had grated Parmesan cheese so used the entire bag (6 ounces) in lieu of burrata or ricotta cheese. I’m sure the recipe would be amazing with those too.
Thank you so much Gloria! I am really glad this dish turned out perfect for you! Please let me know if there are any questions I can help with to make this better! xTieghan
I am so excited to be making this recipe tonight. I was actually able to get into a Trader Joe’s on Long Island (New York) on Monday, through my strategy that it was storming out – pouring rain, howling wind – and I figured less people would be lining up outside the store. I was right and so excited to get all the goodies that are in that store. Also, have never been in a Trader Joe’s where I could actually see the products w/o throngs of people in front of them! So I snatched up all the ingredients for this yummy looking pasta, including burrata that TJ’s actually had! Will report back after making it tonight, but I’m sure if I follow the recipe, as with all of your recipes Tieghan, it will be awesome!! (giving it 5 stars in advance!!)
Hi Elaine! I am so glad you were able to get all of these ingredients and it was not too busy as well! Thank you for trying this! xTieghan
Delicious and easy! great meatless dish with lots of flavor.
Thank you so much Jessica! That is so great to hear! xTieghan
Hi! Do I have to remove the kale from the pot before stirring in the pasta? Thank you!
Hi Marcela,
You do not need to remove the kale before adding the pasta to the pot. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, love your recipes, tried a couple of them. The beer bread has become a stable item in our meals. I want to make this dish cause we love all the igredients except kale. What can I use instead?
Hi Anthe! I am so glad you have been enjoying my recipes and I hope you continue to! You can replace the kale with spinach! I hope you love this! xTieghan
Hello. I love all your recipes. I’m trying this one for the first time. How much Ricotta should I use in place of the Burrata?
Hi! The ricotta is personal preference and just for topping so use as much or as little as you would like! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so good! my husband is vegan and I used vegan parmesan, and this was so tasty. I would never think to put all these ingredients together, and I always find myself saying this with T’s recipes. This is def in rotation at our house. Chick peas were always something I would not eat as a kid, and now I cook with them every week. Thank you for this recipe!
Thank you so much Veronica! I am so glad this recipe turned out so well for you! xTieghan
This was super delicious! I’m vegan, so I omitted the parmesan and burrata/ricotta, so it was understandably less creamy, BUT I still found it super delicious! I really loved the flavor of roasted chickpeas and mushrooms in the pasta. Will be making again!
Thank you so much Tailor! I am really glad this one turned out so well for you! xTieghan
Made this for dinner to tonight and it was so good! Even my husband approved and he doesn’t love lemon or vinegar. I used ricotta, just a big scoop out of the 16oz container. My favorite was eating the dredges of the bowl with the crispy oil herbs and roasted garlic. YUM!! Great recipe. And easy!!
Hi Valentina! I am so glad this recipe turned out so well for you and your husband! I hope you are both doing well! xTieghan
This sounds amazing. I can’t wait to try it! I had a question for you. I have some dehydrated dried mushrooms in my pantry. I’m trying to minimize my trips to the grocery store so I was wondering if you thought baking them after rehydrating them would work. Thank you for all your incredible recipes!
Hi Miriam,
I think this would be a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight, used spinach because I didn’t have kale and didn’t have any sage, but it was delicious!!
Hubby really liked it! I thought he might complain because there is no meat in it, but he loved it!! The flavors were so good!!!
I love when that happens! I am so glad you both enjoyed this recipe so much Linda! Thank you! xTieghan
Hiya!
This recipe looks amazing! I was just wondering if I am using ricotta instead of burrata how much I should use? Thank you ?
Hi Sakina,
It is personal preference, you are just going to top the pasta with the ricotta so use as much or a little as you would like! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was fabulous! Have been following you for years and recently bought your book. Such simple, delicious recipes.
Thank you so much Kendra! I hope you are loving the recipes in the book!! xTieghan