A favorite recipe, a carb-fest, is from Trail Cooking: Trail Food Made Gourmet, on page 203. It’s a tasty vegetarian pasta dish that pulls together quickly – and is perfect for hiking, backpacking, camping and even long-term food prepping (you can store it in a mason jar for long-term).
In a quart freezer bag put:
- 4 ounces precooked and dehydrated pasta
- ¼ cup freeze-dried mixed vegetables
- 1 Tbsp or 1 packet avocado oil
- 1 tsp Butter powder
- 2 Tbsp shelf stable Parmesan cheese (think green can)
Bring 2 cups water to a boil, take off heat. Put freezer bag in a cozy, slowly add water. Seal tightly, place on side for 10 minutes. Drain carefully.
Toss pasta with oil, butter powder, Parmesan and seasonings to taste.
One Pot Method:
Bring 2 cups water to a boil, add in pasta and vegetables. Turn off heat, cover and let sit for 5 minutes. Drain carefully.
Toss pasta with oil, butter powder, Parmesan and seasonings to taste*.
*A pinch of Italian Seasoning blend, 1 tsp of True Lemon dried lemon, and ground black pepper are good starting points for seasoning.
Making it One Pot Style with regular ingredients:
Use 4 ounces of regular small shaped pasta (less than 7 minute cooking time).
Dehydrated vegetables can be used. Add them to the water in the pot, bring them to a boil, then add in pasta and cook for time on package. Drain and proceed.