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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

Author: Tieghan Gerard
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.

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Ingredients

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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.
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This post was originally published on April 9, 2020
4.29 from 199 votes (162 ratings without comment)

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Comments

    1. Hi Nicole! I am so glad you like this! Lamb, chicken, or steak would work great with this one! I hope you love it! xTieghan

      Reply

  2. 5 stars
    Hey

    I’ve just made this substituting the greens for broccoli and some asparagus. It was soooooooo goooooood. I have a question…the chickpeas left my oven in a state. Is there anyway to get around this or did I do something wrong?
    x

    Reply

    1. Hi Nikki,
      Thanks so much for giving the recipe a try. I am not sure what you mean by this, do you mean the chickpeas made your oven messy? That really should be an issue. Please let me know how I can help! xTieghan

      Reply

  3. Thank you! This recipe was AMAZING! I made it with some homemade fettuccine and it was delicious! This will definitely be one of my go-to recipes.

    Reply

  4. Absolutely loved this recipe! I think next time I will use a little more oil in the pan because the mushrooms sucked it all up and none was left for the pasta! I let the butter brown a bit with the sage and kale and it came out perfect! I found plenty of mushrooms & lemons, and used fresh rosemary and dried sage. All delicious. Thank you for a great recipe!

    Reply

  5. Made a bunch of substitutions based on what I had in the house. Used white mushrooms, mixed red wine vinegar and sugar to make “balsamic”, used thyme instead of sage, and had quinoa fusilli pasta. All that said it was DELICIOUS! Hubby and I both thoroughly enjoyed. Didn’t use any cheese, hubby hates cheese. I know he’s a crazy person. That said it was still great without it!

    Reply

  6. Hi Tieghan,
    I’m looking forward to making this, another delicious-looking recipe, and hopefully the items will be in my pickup order tomorrow night. These are such trying, difficult, sad times and I look forward to seeing your recipes and then trying them. I have made many of them and have NEVER been disappointed!!!! You are such an inspiration—THANK YOU! I do have one question though, I can’t get Burrata cheese and will substitute ricotta but it doesn’t mention how much. Could you or a viewer give some idea?
    Thanks so much and I wish you and your family a very Hopeful and Glorious Easter!! God Bless!

    Reply

    1. Hi Susan,
      The ricotta is for topping so it is really personal preference as to how much or little you would like to add! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  7. This looks amazing. I cannot get burrata at this time. I’m not sure how much ricotta to use. It usually comes in a 16 ounce container.

    Reply

    1. Hi Tracy,
      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

      Reply

  8. A fine recipe, but unfortunately very out of season unless one makes a lot of substitutions – wild mushrooms (unlike more common varietals) only grow in the Fall. I also can’t get fresh sage in the stores near me this time of year, and dried is all sold out in everything. Love the idea of pantry dishes, but it would be a great help if you could stick to the season! Thanks Tieghan <3

    Reply

    1. Hey Kim! Mushrooms are actually a spring produce and my grocery store currently has an abundance of them. I am so sorry of you can’t find these ingredients right now, but I was able to easily come by them. Additionally, I always try my best to keep dried herbs on hand incase fresh are not available to me. You can sub the herbs you do have of course! 🙂 And if you can’t find mushrooms, give asparagus or broccoli a try! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  12. This looks like a great recipe but it’s hard to get groceries in this time. There are far too many hard to get some ingredients. My local grocery store had ZERO lemons and limes. But I can’t wait to make it in the future!

    Reply

    1. Aw I am sorry to hear that! They are really hard to get right now! I hope you love this in the future! xTieghan

      Reply