Here’s an easy recipe for a quick meal after a long day of adventuring. It’s also a good one if you’re using the camp stove for the first time. Mastering the stove takes a little practice, and this recipe is pretty forgiving if you need to experiment to get it just right!
Serves 2
Ingredients
(Choose small vegetables/bunches to avoid leftovers. Choose larger vegetables to have enough for breakfast, too! See below for a breakfast idea.)
1 package penne or other short pasta
1 red bell pepper
1 zucchini
1 bunch green onions
1 bunch snow peas
1 package reindeer sausage
1 baguette or small loaf of French/Italian bread
1 small jar pesto
Avocado oil
Salt & Pepper (Available in the spice kit if you don’t want to purchase whole containers.)
Instructions
Fill the pot halfway with water and place on burner with the flame on high. Add a little salt to the water if desired and cover.
While you’re waiting for the water to boil, chop the pepper, onions, zucchini and 2 of the sausages (they usually come in a package of 5).
Once the water in the pot comes to a boil, add the pasta (you may only need half the package for 2 servings) and stir. Turn the flame down a bit to medium-high. Stir periodically until the pasta is soft.
Add a little avocado oil to the skillet and place on the burner with the flame on medium. Add the peppers to the skillet. Cook until they’re starting to get soft, and add the zucchini and sausage, plus a little salt and pepper to taste. Add the onions and cook for another couple minutes. Add the peas, and cook until they’re heated through but still crisp. Turn off the flame. Add the pesto (probably about half, depending on the size of the jar) and stir until all the veggies are covered.
Once the pasta is soft, drain the water into the sink, using the lid to keep the pasta in the pot. Use one of the silicone oven mitts if the pan or lid is too hot. Add the cooked pasta to the veggie/pesto mixture and stir until all the veggies and pasta are coated with pesto. Serve in bowls with slices or hunks of bread.
Add Breakfast!
To use your leftovers in a breakfast hash the next morning, when you’re shopping, add a couple of large potatoes or 4-6 small ones to the list, as well as a six-pack of eggs. Choose the large size or bunch of each veggie, instead of the smaller ones, and save about a third of each veggie except the peas before you cook them with the pasta. You’ll also need one more sausage from the package of 5.
Chop the potatoes, add a little salt and pepper, and cook on medium with a little avocado oil. When the potatoes are soft, add the peppers and zucchini. Once they’re soft, add the sausage and onions. Whisk 2-4 eggs in a bowl with a fork and add to the pan. Stir into the potato mixture until the eggs are cooked through. If you added-on a coffee press, serve your hash with some delicious camp coffee.
For tips on clean up and kitchen management, see this post.
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