Trail Cooking

Backcountry Alfredo Pasta

With prep at home (by that I mean ordering a few staples) you can have an indulgent dry alfredo pasta mix to take on the trail. And it tastes like the real stuff, instead of the weak substitute that is sold in packets at the store. Both the heavy cream powder and the butter powder have many uses, both in backpacking meals and at home. It stores well, and is handy to have on hand for winter.

Backcountry Alfredo Pasta

In a sandwich bag:

  • 7 ounces pasta shapes
  • ½ cup heavy cream powder
  • 1 Tbsp granulated garlic
  • 1 tsp dried parsley, if desired
  • Pinch ground black pepper

In a snack bag:

In a snack bag:

  • ½ cup parmesan cheese (shelf stable, Kraft type)


Add 2 cups water to your cooking pot (in the 1.3 to 2 Liter size). Add the pasta bag to the pot.

Drizzle a little water into the butter powder, and stir until it is a smooth paste. Add more water if needed.

Add butter powder paste to the pot.

Bring to a boil, stirring often. Lower heat to a gentle simmer, put lid on. Cook for time on pasta package, stirring often, lowering flame as needed.

Turn off the stove, stir in the parmesan cheese slowly.

Serves 2.


To add protein, add in a pouch of chicken or a 5 ounce can (pop top) with the dry ingredients at the start, no draining needed.


2 thoughts on “Backcountry Alfredo Pasta

  1. A backpacking staple for me. I like it with mini farfalle or mini penne; the small pasta packs and cooks better than full-size for me. It works very well with foil packs of chicken or salmon, or canned crabmeat (with Old Bay or Cajun seasoning) for a “classy” meal!

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