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.
Ingredients
4artichoke heartspackaged in brine, not oil
2oz.baby spinach
8ozfettuccine noodles
1(1.6 oz)packet Alfredo Sauce mix
2tablespoonsolive oil
Instructions
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!