Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas
This simple pasta is made almost entirely on one sheet pan, using a mix of pantry staples, and ready in under an hour.
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.
Our Favorite Recipes
Coconut Banana Cream Pie Parfaits.
this one looks really, really good.
Thank you so much Ruth! xTieghan
Hello! I really love your recipes! Do you have some good desserts/cakes/tarts with grapefruit?
Hi Taylor,
Here are some recipes with grapefruit:
https://dev.halfbakedharvest.com/earl-grey-lemon-ricotta-pancakes/
https://dev.halfbakedharvest.com/coconut-honey-crepes-whipped-mascarpone-blood-orange-compote/
Can’t wait to make this!!!!!!
Thank you Amy! I hope you love this! xTieghan
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!
Aw I am sorry to hear that! They are really hard to get right now! I hope you love this in the future! xTieghan
your pictures are just beautiful
Thank you so much Kelly! xTieghan
Starting this now I’m unsure if i need ricotta AND burrata I have both!
Hi Venus! No, you only need one of the two! I hope you love this! xTieghan
Thanks for the pantry recipe with lots of substitutions!
Thank you! xTieghan
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
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
Thank you so much Kim! xTieghan
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.
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
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!
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
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!
Hi Kelley! I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan
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!
Thank you so much! I am so glad this turned out so well for you! xTieghan
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.
I am so happy to hear that! Thank you Courtney! xTieghan
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
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
Looking forward to make this for Easter dinner. What protein would you recommend to add?
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
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
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
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
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 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 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
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
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
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
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
Delicious and easy! great meatless dish with lots of flavor.
Thank you so much Jessica! That is so great to hear! 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
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
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
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
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
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
Great dish & easy to pull off. The Burrata makes it pop!
Thank you so much! 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
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
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
How much ricotta?
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
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
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
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
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
This is so yummy!!! I added some sundried and fresh tomatoes and it’s delish!
Thank you so much Gracie! 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
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
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
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
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
This is so good!
Thank you so much Carolina! 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
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
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
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
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
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
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
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