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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.
This post was originally published on April 9, 2020
I make this ALLLLL the time. Like once a week. It is so good and fresh and the balsamic with the pasta is just too good. I even made this for 40 people at the shelter I volunteer at. So cheap and easy for big groups, or all for yourself.
I also usually leave out the buratta/ ricotta options only bc I never have them, but can’t wait to try it with some extra cheesiness one of these days.
Hey Meghan,
Thanks you so very much for trying this recipe, I love to hear that it was enjoyed! Wow, 40 people?! That is pretty amazing! xxTieghan
My partner hates balsamic vinegar (so sad for me!) – I ended up using the juice of one lemon (the one I got the zest from). I’m sure the flavor profile is a bit different (I would love to try the recipe as written) – but it was still delicious! Could be an easy alternative!
Hey Erin,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
I swear, Tieghan/HBH, you never disappoint. I devoured my serving in pure happiness before I realized that I never took the burrata out of the fridge. Whoops. While that would have taken it over the edge, it doesn’t need it. The sliced lemon zest, roasted garlic, mushrooms, and butter make this so indulgent already. Loved this and WILL make again.
Hey Julia,
Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! xTieghan
Made this dish last night and we loved it. Roasting the mushrooms really brought out the flavor. I used a combination of white button and baby Bella. I used ricotta and stirred it right in as you suggested, next time I would add a little more pasta water for a little looser sauce. This dish is just about perfection and quite easy. Yum!
Hey Lora,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan
This looks amazing! Do you have any substitution suggestions for balsamic vinegar?
Hey Jenn,
I haven’t tried this, but you could try using some red wine vinegar with a little sugar. I hope this helps! xTieghan
From your Instagram post to my plate! I had to try this immediately. I love chickpeas but I thought it might be too much starch. WRONG! It was delicious! I didn’t even have gourmet mushrooms, just humble old white mushrooms and still it was good. I have to confess that I was lazy and didn’t add kale either. Still it was good. How can you go wrong with garlic, rosemary, and lemon? The chickpeas took a while to crisp up but got crisper after resting a minute. Thanks for a delicious lunch inspiration. You’re the best!
Hey Laurie,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
Just made. Quick, easy and full of flavor! Followed recipe but increased mozzarella in lieu of no ricotta or burrata. And used a bag of spinach, arugula, etc. for greens. I felt the need to doctor up a bit at the end with a bit of a Tuscan spice blend, more than 3T of butter and more olive oil. I also added more red pepper. The roasted chickpeas are divine and the shrooms. I had white mushrooms on hand so used those instead. Word to the wise, don’t scrimp on the lemon zest, garlic and fresh sage. The flavor it lends is fantastic.
Hey Erin,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
You’re making me look good again, Tieghan. This was another smash hit in a house of committed carnivores (my boys, not me) I’m slowly but surely converting them to the veggie side with your help. ?
Hey Kate,
Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx
This was so good…and simple. Thanks for sharing! I tweaked slightly by adding Spinach vs kale and i added shredded chicken. I’m not a huge ricotta fan but i used cottage cheese instead to make it creamy. About 1/4 blended til smooth and it was perfect. Thanks again, this is a keeper!
Hey Trish,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
So delicious! I used ricotta that I already had and added a little bit of white wine! Very earthy and comforting for this time of year! <3
Hey Sam,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan
Me again 🙂 I just remembered I’d wanted to ask you about the chickpeas! Have you ever had them burst open and sort of turn inside out in the oven? That happened both times I tried this and it made the chickpeas dry, but not crispy. I still thought they worked well when mixed it with everything else, but was wondering if there’s a particular brand you use since I tried both an organic store brand and whatever brand comes with Imperfect Foods and it happened both times. Thank you again!
Hey Elizabeth,
So sorry, I have never had this happen before! I like to get my chickpeas from Whole Foods. I hope this helps:) xTieghan
Ooooh, girl, your recipes are amazing! I’ve had this one bookmarked forever and finally made it this week (man cannot live by turkey and pie alone, try though man might). So easy! So yummy! So elegant! And thank you for including the plating suggestions as well, to make my dinner table look (almost!) as stylish as your beautiful photos. I served it with the buratta the first time and then (since buratta’s so pricey), tried the ricotta option and both were excellent. I found the leftover veggies even kept well for serving again a second day. I’d never roasted mushrooms before, but now that I know how easy it is an how tasty the results (I love the little bit of crisp), I will be making 100% of mushrooms this way from now on. Thank you thank thank you!
Hi Elizabeth! I am so happy you tried this and loved it!! I hope you enjoy all of the other recipes you try as well! Thank you so much! xTieghan
This is so good!
Thank you so much Carolina! xTieghan
I just made this tonight. I had picked up some hen of the woods mushrooms earlier from the farmers market as well as some imported Buffalo burrata cheese and had most of the ingredients on hand. I roasted the mushrooms and chickpeas in some duck fat with the garlic, rosemary, sage and thyme. Finished it all off with a bit of butter and an aged balsamic. Soo good.
Love that!! Thank you so much for trying this one, Jen! xTieghan
My husband and I just ate this is total silence…both thinking “wow, this is realllllyyyyy good.” And the kicker? I made mine with SPAGHETTI SQUASH. And we didn’t have burrata or ricotta on hand, so we skipped it. It was still incredible. The mushroom/chickpea roast mix will definitely be repeated.
Wow love to hear that!! Thank you so much for trying this recipe, Caroline! xTieghan
Really liked this and it had a unique flavor but didn’t feel like the flavor was that strong. Maybe I needed to season more throughout. Overall good though and house smelled amazing with the roasted mushrooms and chickpeas
Hi Natalie! I am glad you liked this one! Please let me know if there is anything I can help you with! xTieghan