A simple FBC backpacking recipe from Trail Cooking: Trail Food Made Gourmet, on page 203.
Pasta Primavera
In a quart freezer bag put:
- 4 ounces precooked and dehydrated pasta
- ¼ cup dried mixed vegetables
Also take:
- 1 Tbsp or 1 packet avocado or olive oil
- 1 tsp Butter powder (or Butter Buds/Molly McButter)
- 2 Tbsp shelf stable Parmesan cheese (think green can)
- Seasonings*
FBC Method:
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.
Serves 1.
Notes:
*How about a pinch of Italian Seasoning blend, 1 tsp of True Lemon dried lemon, and ground black pepper are good starting points.
Making it One Pot Style with regular ingredients:
Use 4 ounces of regular small shaped pasta (less than 7 minute cooking time).