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|Prep time||10 minutes|
Comfort food for cold trips
|8||oz||small pasta shapes (less than 7 min. cooking time)|
|1⁄3||c||diced sun-dried tomatoes|
|1⁄4||c||crumbled dried mushrooms|
|1||t||italian herb seasoning|
|1⁄4||t||ground black pepper|
|1⁄4||t||red pepper flakes|
|1⁄2||c||shelf stable parmesan cheese|
|1⁄2||c||diced toasted walnuts|
|1||T||olive oil (1 packet)|
This recipe was in the November/December 2009 issue of Washington Trail Magazine. Photo by Kirk Kirkconnell.
To save time and fuel look for pasta that cooks in under 7 minutes. Both sun-dried tomatoes and mushrooms can be found in most grocery store produce departments, look up high and down low to find them!
Pack the pasta and dried vegetables in a sandwich bag. In a second bag pack the seasonings through walnuts. Tuck the oil in.
Bring the water to a boil in your pot, add in the pasta package. Cook for time on the pasta package. Take off the stove, drain off most of the remaining water, leaving a Tablespoon or so behind.
Toss the pasta with the olive oil and seasoning bag. Season to taste with extra salt and ground black pepper if desired.