Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (199)

Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas

NUTRITION · PER SERVING45M COOK
CAL 60%·PRO 100%
CARBS 81G27% OF CAL
10G FIBER61G OTHER10G TOTAL SUGAR
FAT 83G62% OF CAL
38G SAT45G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-sheet-pan pasta with slow-roasted mushrooms, crispy rosemary chickpeas, kale, burrata, and fresh lemon. Earthy and elegant with creamy cheese and bright citrus notes.

mainitalianpastabeansvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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
PREP
15M
SODIUM
1170MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.