Posted by: jakinnan | February 7, 2013

Red Bell Pesto Veggie Pasta

Red Bell Pesto Pasta


1 pkt red bell pepper pesto dry mix
4 oz cooked and dehydrated pasta
2 T dried mushrooms, crumbled
1⁄4 c shelf stable parmesan cheese
1 T olive oil (1 packet)
1 1⁄2 c water
1⁄4 c freeze-dried mixed vegetables


Using 1/4 of the pesto pack per meal gives good flavor without being too strong or salty. A 3 ounce can of chicken or 1/4 cup cooked and dried hamburger added to the meal gives more protein and fills a larger appetite. For a Vegan recipe, do not add the Parmesan cheese.


At home:
Split the packet of pesto mix into 4 portions, packing into tiny plastic bags. (makes 4 meals) Pack the pasta and vegetables in a quart freezer bag. Pack the cheese in a small bag and add it and the oil packet to the other bags.

In camp:
Cover the pasta and vegetables with near boiling water. 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.

Courtesy of


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