Red Bell Pesto Veggie Pasta

Red Bell Pesto Veggie Pasta
  • 1 packet red bell pepper pesto dry mix*
  • 4-ounces cooked and dehydrated pasta
  • 2 Tbsp dried or freeze-dried mushrooms, crumbled
  • ¼ cup shelf stable parmesan cheese (green can)
  • 1 Tbsp olive oil (or 1 packet)
  • ¼ cup freeze-dried mixed vegetables (use what you like!)

At home:

Pack the pasta and vegetables in a quart freezer bag. Pack the cheese and ¼ of the pesto dry mix in a small bag, add it and the oil packet to the other bags.

FBC Method:

Cover the pasta and vegetables with 1½ cups near boiling water in the freezer bag. Seal well and put in a cozy for 15 minutes. Open bag and if any left over water, carefully drain off most of it, leaving a Tablespoon or two behind. Add in oil, pesto mix and mix well. Top with cheese and stir again.

One Pot Method:

Bring 1½ cups water and oil to a boil in a small pot. Turn off stove. Add in the pasta/veggie mix. Cover tightly and let sit for 15 minutes. Proceed as above.

Serves 1.
Using ¼ of the pesto pack per meal gives good flavor without being too strong or salty. A 3-ounce can of chicken or ¼ cup cooked and dried hamburger added to the meal gives more protein and fills a larger appetite.
*The dry mix we called for has been discontinued. You can use regular pesto dry mix instead.