Spinach Artichoke Pasta

Creamy alfredo sauce, vibrant green spinach, and bright artichoke hearts. This dehydrated spinach artichoke pasta is a great way to incorporate some vegetables into your backpacking meal plan.

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This is one of those backpacking meal “hacks” that combines store-bought ingredients with home dehydrated ingredients. This approach really streamlines the process. Because who has time to figure out how to dehydrate and shelf stabilize a homemade alfredo sauce? Especially when a powdered version is available at the grocery store for a dollar!

Megan holding a backpacking pot full of spinach artichoke pasta

So with the sauce box checked, you can focus your time on the good stuff: loading this recipe up with veggies. Baby spinach and artichokes are the real stars of this recipe.

Why we love this Dehydrated Spinach Artichoke Pasta:
↠ Store-bought alfredo sauce accelerates the process
↠ Heaps of dehydrated green veggies
↠ Artichoke hearts offer delicious little flavor pops
↠ Quick cook time in the field

If you’re looking for a simple dehydrating recipe to get started, this creamy spinach and artichoke alfredo might be for you. So let’s get to it!

How to dehydrated spinach artichoke pasta

Making this backpacking meal is easy! Watch this (60 second) video to see how it’s done.

To make the sauce, go to the store and buy a packet of powdered Alfredo sauce. You’re now done with the sauce.

Now it’s on to the veggies, so pull out your dehydrator and let’s get started.

Baby spinach on a dehydrator tray

For this recipe, we decided to go with baby spinach. While it isn’t entirely necessary, we went the extra step and removed the stems from the leaves. Leafy greens tend to shrink a lot during dehydration, so don’t be afraid to load up your dehydrator trays.

To add brightness to the dish, we used artichoke hearts that have been marinated in a brine of salt, water vinegar, and citric acid. You’ll want to avoid artichoke hearts that have been marinated in any type of oil, as the oil will prevent them from properly dehydrating.

Dehydrated spinach and artichoke hearts on circular trays

After all the veggies have been dehydrated (typically 6-8 hours), we combine them in a reusable container then add the pasta.

For this recipe, we really wanted the toothsome bite you get with thicker fettuccine noodles. However, it does take more time to cook on-site. If you’re going for straight speed and fuel economy, then the much thinner angel hair pasta is the way to go. But we wanted fettuccine, so that’s what we used. (Choice: another pro to making your own backpacking meals!) Finally, we added in our alfredo sauce powder.

Pasta and dehydrated spinach in a backpacking pot

At camp, empty the contents into your pot and spread out the noodles so they lay flat. Add water and bring to a boil, then reduce to a simmer. Leave uncovered and stir noodles to keep from sticking to the bottom. As the noodles cook, they will release starch into the water, which will bind with the sauce.

Equipment needed

Dehydrator: There are a lot of options out there, but we’re currently using the Nesco Snackmaster. It’s a budget-friendly dehydrator that is good for those just getting started. Fancier models like the Excalibur feature auto-on / auto-off features.

↠ Storage Container: In our bid to reduce our disposable ziplock bag consumption, we’ve started exploring packing our dehydrated meals in reusable baggies. They’re great if you’re only going out for a few nights, but might not be the right solution for longer thru-hikes where weight is more of a concern.

Humangear GoToob: We love GoToobs for carrying oils when we’re backpacking. They have a double lock feature that gives us extra confidence they won’t accidentally start leaking somewhere down in the depths of our bear canister.

More dehydrated backpacking recipes you’ll enjoy

Dehydrated Risotto
Red Lentil Chili
Sweet Potato Peanut Stew
35 Backpacking Food Ideas

Megan holding a backpacking pot full of spinach artichoke pasta

Backpacking Spinach Artichoke Fettuccine

Creamy alfredo sauce, vibrant green spinach, and bright artichoke hearts. This dehydrated spinach artichoke pasta is a great way to incorporate some vegetables into your backpacking meal plan.
Author: Fresh Off the Grid
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Prep Time: 5 minutes
Cook Time: 12 minutes
Dehydrating Time: 6 hours
Total Time: 6 hours 17 minutes
2 servings


  • 4 artichoke hearts, packaged in brine, not oil
  • 2 oz. baby spinach
  • 8 oz fettuccine noodles
  • 1 (1.6 oz) packet Alfredo Sauce mix
  • 2 tablespoons olive oil


  • Drain the artichoke hearts and chop them into ¼” pieces.
  • Spread the artichoke hearts and washed, dried baby spinach on dehydrator trays. Dehydrate at 135F for 6-8 hours, until the artichokes are completely dried.
  • Divide the dehydrated vegetables between two resealable bags or containers along with 4 oz fettuccine per serving and half the alfredo sauce mix per serving. Pack the olive oil in a separate container like a GoToob.

On Trail Preparation

  • In camp, add the contents of the bag to a cook pot along with ~12 oz water per serving (enough to cover the pasta). Bring to a boil, then simmer for 10-12 minutes, or until the pasta has cooked through and the sauce has thickened, adding more water if necessary. Stir frequently to ensure nothing sticks to the bottom of the pot.
  • Add a tablespoon of olive oil per serving and stir. Enjoy!

Nutrition (Per Serving)

Calories: 643kcal | Carbohydrates: 104g | Protein: 18g | Fat: 18g
*Nutrition is an estimate based on information provided by a third-party nutrition calculator
Main Course
backpacking food, dehydrator
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