Rosebud Cafe Pasta


  • 1 (16 oz.) package cavatelli pasta
  • 1/4 cup peanut oil
  • 3/4 pound fresh mushrooms, sliced
  • 10 garlic cloves, thinly sliced
  • 1 (12 oz.) jar roasted red peppers, drained and coarsely chopped
  • 1 (10 oz.) package frozen French green beans, thawed
  • 1/4 cup chopped fresh basil
  • 1 tsp salt
  • 1 tsp black pepper


Cook the pasta according to the package directions; drain.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the mushrooms and garlic, and sauté for 5 minutes or until tender, stirring frequently.

Add the roasted peppers and green beans and continue cooking for 5 minutes, stirring frequently. Add the cavatelli, basil, salt, and pepper, and cook for 3 to 5 minutes, or until heated through. Serve immediately.

Garnishing tip: If you want this to look like it does when they serve it at Chicago's Rosebud Cafe, garnish it with a sprinkle of fresh chopped parsley.

Makes 4

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