Chickpea, Oyster Mushroom & Crispy Baked Kale Pasta
Indulge in this creamy pasta delight that combines the nutty flavor of chickpeas with the savory goodness of oyster mushrooms, all topped off with crunchy, oven-baked kale. It’s the ultimate comfort dish that’s not just filling but bursting with flavor. Dive into this hearty meal and elevate your pasta night to a whole new level!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 1 tsp (5 ml) all-purpose seasoning
- 1 tsp (5 ml) cajun seasoning
- 1 can chickpeas
- 200 g kale
- 400 g oyster mushrooms
- 500 g pasta
- 2 tbsp (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- garlic powder (to taste)
- ginger powder (to taste)
- nutritional yeast (to taste)
- oil (to taste)
- olive oil (to taste)
- onion (to taste)
- onion powder (to taste)
- oregano (to taste)
- paprika (to taste)
- red pepper (to taste)
- red pepper flakes (to taste)
- salt (to taste)
- Salt and black pepper
👨🍳 Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a bowl, mix chickpeas with garlic powder, paprika, ginger powder, and all-purpose seasoning.
- 3
In a pan, heat olive oil and sauté sliced onion, red pepper, and diced garlic until soft.
- 4
Add oyster mushrooms, onion powder, garlic powder, all-purpose seasoning, and nutritional yeast to the pan. Cook until mushrooms are tender.
- 5
Cook the pasta according to package instructions, adding salt, black pepper, and paprika.
- 6
In a separate bowl, mix kale with salt, Cajun seasoning, and oil. Spread on a baking sheet and bake for 10-15 minutes until crispy.
- 7
Combine the cooked pasta with the mushroom mixture, add tomato paste, and adjust seasoning with salt and black pepper.
- 8
Serve the pasta topped with crispy baked kale.
💡 Pro Tips
- ✓Roast chickpeas at 425°F instead of mixing them with the pasta to achieve maximum crispiness - the higher temperature drives off surface moisture and creates a golden, crunchy exterior through Maillard reactions.technique425°F
- ✓Massage kale leaves with oil for 2-3 minutes before seasoning to break down tough cellulose fibers, then bake at 300°F for 12-15 minutes to dehydrate without burning the delicate leaves.technique300°F, 12-15 minutes
- ✓Cook oyster mushrooms over medium-high heat without crowding the pan - they contain 85-90% water and need space to release moisture and caramelize rather than steam.technique85-90% water content
- ✓Reserve 1 cup of starchy pasta water before draining to help bind the tomato paste into a silky sauce that coats each strand through starch-fat emulsification.timing1 cup pasta water
- ✓Bloom the dried spices (paprika, garlic powder, ginger) in hot oil for 30-45 seconds before adding other ingredients to activate fat-soluble flavor compounds and eliminate raw powder taste.technique30-45 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chickpea, Oyster Mushroom & Crispy Baked Kale Pasta
Indulge in this creamy pasta delight that combines the nutty flavor of chickpeas with the savory goodness of oyster mushrooms, all topped off with crunchy, oven-baked kale. It’s the ultimate comfort dish that’s not just filling but bursting with flavor. Dive into this hearty meal and elevate your pasta night to a whole new level!
📝 Ingredients
Shopping List
- 1 tsp (5 ml) all-purpose seasoning
- 1 tsp (5 ml) cajun seasoning
- 1 can chickpeas
- 200 g kale
- 400 g oyster mushrooms
- 500 g pasta
- 2 tbsp (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- garlic powder (to taste)
- ginger powder (to taste)
- nutritional yeast (to taste)
- oil (to taste)
- olive oil (to taste)
- onion (to taste)
- onion powder (to taste)
- oregano (to taste)
- paprika (to taste)
- red pepper (to taste)
- red pepper flakes (to taste)
- salt (to taste)
- Salt and black pepper
👨🍳 Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a bowl, mix chickpeas with garlic powder, paprika, ginger powder, and all-purpose seasoning.
- 3
In a pan, heat olive oil and sauté sliced onion, red pepper, and diced garlic until soft.
- 4
Add oyster mushrooms, onion powder, garlic powder, all-purpose seasoning, and nutritional yeast to the pan. Cook until mushrooms are tender.
- 5
Cook the pasta according to package instructions, adding salt, black pepper, and paprika.
- 6
In a separate bowl, mix kale with salt, Cajun seasoning, and oil. Spread on a baking sheet and bake for 10-15 minutes until crispy.
- 7
Combine the cooked pasta with the mushroom mixture, add tomato paste, and adjust seasoning with salt and black pepper.
- 8
Serve the pasta topped with crispy baked kale.
💡 Pro Tips
- ✓Roast chickpeas at 425°F instead of mixing them with the pasta to achieve maximum crispiness - the higher temperature drives off surface moisture and creates a golden, crunchy exterior through Maillard reactions.technique425°F
- ✓Massage kale leaves with oil for 2-3 minutes before seasoning to break down tough cellulose fibers, then bake at 300°F for 12-15 minutes to dehydrate without burning the delicate leaves.technique300°F, 12-15 minutes
- ✓Cook oyster mushrooms over medium-high heat without crowding the pan - they contain 85-90% water and need space to release moisture and caramelize rather than steam.technique85-90% water content
- ✓Reserve 1 cup of starchy pasta water before draining to help bind the tomato paste into a silky sauce that coats each strand through starch-fat emulsification.timing1 cup pasta water
- ✓Bloom the dried spices (paprika, garlic powder, ginger) in hot oil for 30-45 seconds before adding other ingredients to activate fat-soluble flavor compounds and eliminate raw powder taste.technique30-45 seconds