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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.
My family loves this recipe! And I love it because it works with any veggies on hand. Made the original the 1st time and this time swapped mushrooms for asparagus and red onions, spinach for kale. All worked beautifully because the concept of the recipe is so perfect. Thank you.
Thank you Perla! xTieghan
Made this for dinner the other night and it was SO GOOD. Hubby wasn’t a huge fan of the burrata, but he doesn’t love soft cheeses to begin with. This was super easy to make and I love that I didn’t get half the dishes I own dirty making it! From the moment the mushrooms and chickpeas went into the oven to roast, it already smelled divine. I used to think I didn’t like mushrooms and then I learned how to cook them better and it has made a world of difference. I highly recommend giving this one a try. The taste is light and earthy and delicious. I will definitely be making this again and again!
I am so glad this turned out so well for you, Patrice!! Thank you so much for trying it! xTieghan
This is so yummy!!! I added some sundried and fresh tomatoes and it’s delish!
Thank you so much Gracie! xTieghan
A question first: 1 1/2 lbs of mushrooms seems like way too much. Like, waaaaay too much. I did less than 1/6 of that (4 oz of shiitakes) and it was perfect.
That said, this is fantastic. I added crisped sage and Jamon sec plus toasted pine nuts. Best to eat on the first day, as the chickpeas/mushroom lose their crispness upon reheating!
Hi,
Thanks for trying the recipe. You can always use less mushrooms, but I find that they cook down a lot, so this is what I use. Please let me know if you have any other questions! xTieghan
So love your recipes!!! We make them weekly and thank you so much for this site. This one is going to be a keeper thanks.
Joseffa
Thank you Joseffa! xTieghan
This was a winner in my house! I didn’t have chickpeas (because you have gotten us addicted to crispy chickpeas and we put them on everything now), so I subbed cannelini beans. They kinda explode and crisp up. It was different, but still awesome!
Thanks for another addition to meals that make my family happy!
Aw that makes me so happy to hear! I hope you all continue to enjoy my recipes, Antoinette! Thank you for trying! xTieghan
Hi! Do you think spinach would work in place of kale for this recipe? I luckily have all the other ingredients on hand right now!
Hi Kass,
Yes that would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight and loved it! I used spinach instead of kale, ricotta instead of burrata, and coastal white cheddar instead of Parmesan as I didn’t have any. Added a little pasta water and it was a bit dry, think I used a tad too much of the ricotta lol but the flavor was there for sure! The mushrooms were very tasty. Had this with my whole family and everyone was a fan! If we want to reheat this in a few days, would it be okay to add a little bit of olive oil/balsamic to make it a bit less dry?
Thanks!
Christina
Hi Christina!! That is so amazing to hear!! Thank you for trying this recipe! xTieghan
How much ricotta?
hello! if we’re using dried chickpeas, would they work straight from an overnight soak, or would you have to cook them first?
Hi Sheryl,
The chickpeas would work from an overnight soak. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I LOVED this pasta! It’s a hot spring evening in Denver and the best part of this (besides the end result) was that I could get it going and, for the most part, walk out of the sweltering kitchen. Had no Parmesan, didn’t use butter, and actually added the ricotta in dollops after plating. It was awesome!! So flavorful, can’t wait to make it again! Thank you for this recipe!
Thank you Kelsey! I am so glad it turned out well for you! xTieghan
Super easy recipe and very family friendly! It was absolutely delicious and i loved how quickly it pulled together. Thank you!
Thank you Rema!! xTieghan
Great dish & easy to pull off. The Burrata makes it pop!
Thank you so much! xTieghan
Made this tonight and didn’t have burrata but had cheese tortellini and it was amazing. Thanks so much for the recipe, even my 5 year old loves it!
Wow that is so amazing to hear! Thank you so much for trying this, Holly! xTieghan
This was really really good. I didn’t have Mozz/Buratta so it lacked a little bit of flavor. I added extra parmesan and used the juice from 1/2 of a lemon to add some flavor. I also added shredded chicken breast, so this likely soaked up a lot of the balsalmic, which is why it probably needed the lemon. Overall, delicious!
Thank you so much Hannah! xTieghan