Herby Pasta

Herby Pasta

This FBC (Freezer Bag Cooking) recipe for Herby Pasta is a carb lovers comfort food. It’s vegetarian friendly, but if you like meat, add in a 3 to 5 ounce can of chicken for more protein. If you add in chicken, do it after you add the oil.
Using precooked and dehydrated pasta is a way to save on fuel, but also cleanup. When you precook, all the starch is taken care of. Cooking pasta in a pot in the backcountry you have to watch it carefully, as the starchy water will boil over easily. You are essentially just rehydrating the precooked pasta by soaking it in boiled water. Far easier! And you can make a year’s worth of pasta in a day on your dehydrator.
Herby Pasta
Ingredients:
  • 8-ounces cooked and dehydrated spaghetti (broken in half or thirds)
  • 1 Tbsp dried parsley
  • 1 Tbsp dried chives
  • 1 tsp dried garlic
  • Pinch ground black pepper
  • 1 Tbsp olive oil or 1 packet
  • ¼ cup shelf stable parmesan cheese (green can)
Instructions:

At home put the spaghetti in a quart freezer bag. Pack the herbs and cheese in a small bag, place it, and the oil, with the bag. Mark “Add 2 cups water”.

FBC Method:

Cover the pasta with near boiling water, 2 cups. Seal tightly and put in a cozy for 10 minutes. Drain any remaining water carefully off. Toss with the oil and herb blend.

One Pot Method:

Add 2 cups water to a pot, bring to a boil. Add in pasta, return to a boil. Turn off stove and cover tightly. Let sit for 10 minutes. Drain any remaining water carefully off. Toss with the oil and herb blend.

Notes:

Don’t have precooked and dehydrated pasta but want to make it? Use angel hair pasta, which cooks in half the time. Add 4 cups water to a pot, once water boils, add the pasta in and cook on a low simmer for 4 to 5 minutes (or time on package), stirring often, lowering heat to avoid a boil over. Drain off carefully and proceed.

Serves 1.