![]() ![]() This will render out fat into the skillet, which is pretty much straight bacon flavor. How to Make One Pot Pesto Pastaįor this recipe, the first step is to fry the bacon. Pine nuts: Toasted pine nuts add a wonderful crunch and nutty taste to this dish. ![]() Parmesan: We love freshly grated parmesan in this pasta, but you can substitute with a vegetarian or non-dairy cheese if you’d like to make this meal vegetarian (along with omitting the bacon). Pesto: Pack some homemade pesto along in a sealable container in your cooler, or simply pick up a small jar at the store. Pasta: Use a hearty shape that will help trap the sauce, like orecchiette, fusilli, or casarecce. You could substitute with some crushed canned tomatoes if you don’t have fresh ones on hand. Zucchini: There’s always an abundance of zucchini available during the summer months, but you could substitute it with yellow squash or pattypan.Ĭherry Tomatoes: We love the texture (and flavor!) that burst cherry tomatoes bring to this dish. You can omit the bacon entirely to make this dish vegetarian – just be sure to add a little oil to your skillet to cook the veggies in. We’ve also made this recipe using pancetta. Read on to learn our one-pot pasta technique!īacon: Any thick cut bacon will work in this recipe, but we are partial to the Black Forest bacon from Trader Joe’s. If done properly, you can layer flavors one on top of the others (all while reducing the number of pans you’ll need to clean later!) It’s a win-win for everyone. It’s all about figuring out the right order to cook your ingredients. The real creativity of one-pot meals comes from sequencing. This is a great summertime camping meal that features a ton of bright, fresh flavors: cherry tomatoes, zucchini, pesto, pine nuts, and bacon. All you need is a skillet and a single burner camp stove to get started. We also really appreciate the extra peace of mind that the LoopLock cap provides.We love one pot camping meals and this simple One Pot Pesto Pasta just might be our favorite yet. Trust us, all you need is one catastrophic cooking oil leak inside your pack or bear barrel to understand the importance of having a quality liquid container. We really like that the FlexiBowl can fold in half for different meal sizes, turned inside out for easy cleaning, and squeezed to fit into any space inside our bear canister.Īs for the GoToob+, they are the only liquid container we’ve tried that we have 100% confidence in. We’ve been using their smartly designed camping utensils for the past few years, but we recently got the chance to test out their new Flexibowl and GoToob+ liquid containers. However, TVP (textured vegetable protein) or soy curls would be excellent vegan options as well.įor this recipe we had the opportunity to partner with humangear. For this recipe, we used freeze dried chicken, which we had purchased in bulk. It’s only three ingredients, but it produces a really complex sauce that’s creamy, spicy, and slightly nutty all at once.Īfter a long day on the trail, we think it’s important to incorporate some protein into our dinners to help our muscles repair overnight. ![]() To make the curry sauce, we mix the curry powder together with some powdered coconut milk and a little bit of PB2 powdered peanut butter. Whatever spice blend you end up using, make sure you try it out before your trip to ensure that your meal has a spice level you’re comfortable with. For this particular recipe, we used Thai Spice from Spicely, but we have also experimented with McCormick’s Red Curry Powder and the Thai Style Red Curry Powder sold under Kroger’s Private Selection brand. Both the white rice and brown rice versions cook incredibly fast (around 5 minutes), which saves fuel and therefore weight in our pack.Īt home, we use curry paste, but out in the field, we use curry powder. For the base grain, we’re big fans of Minute Rice instant rice. ![]()
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