Description
A hearty, earthy pasta dish with caramelized mushrooms and crispy rosemary chickpeas, perfect for cozy nights or casual dinner parties.
Ingredients
Scale
- 12 ounces spaghetti or linguine
- 16 ounces mushrooms (cremini or wild), sliced
- 1 (15-ounce) can chickpeas, drained and dried
- 2 teaspoons fresh rosemary, chopped
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 1/3 cup parmesan or vegan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss sliced mushrooms with half the olive oil, salt, and pepper in a bowl. In another bowl, mix chickpeas, rosemary, remaining oil, garlic, salt, and red pepper flakes.
- Spread mushrooms and chickpeas separately on the baking sheet and roast for 25 to 30 minutes until golden and crisp.
- Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
- In a large bowl, toss pasta with roasted mushrooms, reserved water, and parsley. Mix gently to combine.
- Top with crispy chickpeas, remaining parsley, and cheese if using. Drizzle with olive oil if desired.
- Serve warm with extra cracked pepper or a lemon wedge.
Notes
- Dry chickpeas thoroughly for maximum crispiness.
- Don’t overcrowd the baking sheet to ensure proper roasting.
- Add lemon zest or juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Boiling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 5mg