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Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas
85%
4
halfbakedharvest.com
By halfbakedharvest.com

Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas

Instructions
Prep:15minCook:30min
This simple pasta is made almost entirely on one sheet pan, using a mix of pantry staples, and ready in under an hour.
Updated at: Fri, 18 Apr 2025 11:01:40 GMT

Nutrition balance score

Good
Glycemic Index
40
Low
Glycemic Load
30
High

Nutrition per serving

Calories842.1 kcal (42%)
Total Fat45 g (64%)
Carbs73.4 g (28%)
Sugars5.9 g (7%)
Protein40.2 g (80%)
Sodium663.8 mg (33%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1/2 cup extra virgin olive oil
½ cupextra virgin olive oil
1 1/2 pounds mushrooms, roughly torn ((wild, cremini, or portobello) )
1.5 poundsmushrooms wild
roughly torn, cremini, or portobello
1 (14 ounce) can chickpeas (drained and patted dry)
1 x 14 ouncecan chickpeas
drained and patted dry
3-4 sprigs fresh rosemary ((or 1 tablespoon dried rosemary))
3 sprigsfresh rosemary
or 1 tablespoon dried rosemary
2 tablespoons thinly sliced lemon zest
2 tablespoonslemon zest
thinly sliced
4-6 cloves garlic, smashed
4 clovesgarlic
smashed
kosher salt and black pepper
kosher salt
kosher salt and black pepper
black pepper
1 pinch crushed red pepper flakes
1 pinchcrushed red pepper flakes
1 pound linguine (or other long cut pasta)
1 poundlinguine
or other long cut pasta
1/4 cup balsamic vinegar
¼ cupbalsamic vinegar
3 tablespoons salted butter ((optional))
3 tablespoonssalted butter
optional
1 bunch Tuscan kale, finely shredded
1 bunchtuscan kale
finely shredded
1 tablespoon chopped fresh sage ((or 2 teaspoons dried sage))
1 tablespoonfresh sage
chopped, or 2 teaspoons drie sage
1/2 cup grated parmesan cheese
½ cupgrated parmesan cheese
6-8 balls fresh burrata or ricotta cheese, at room temperature
6 ballsfresh burrata cheese
or ricotta, at room temperature

Instructions

View on halfbakedharvest.com
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