Filled with meaty mushrooms, bright sun-dried tomatoes, and savory bacon bits, this recipe is a lightweight, calorie-dense version of pasta Alfredo (a creamy sauce made with butter and cheese). After a long day of hiking, we can think of no better way to refuel than with some hearty Italian-style comfort food!
To pack this recipe, we used a large reusable bag by Stasher which we were able to fit all the ingredients and spices into. We also packed along a store-bought Alfredo packet to create the delicious sauce that will coat the pasta.
At camp, we emptied our bag with all the ingredients into our pot, poured in two cups of water, and brought to a boil. Once the pasta is nearly done, we add in the contents of the Alfredo packet.
The final result is super rich and super creamy. This one definitely hits the spot at the end of the night!
Video: Backpacking Mushroom Pasta Alfredo
Backpacking Mushroom Pasta Alfredo
Makes 2 servings
- 4 ounces of noodles
- 1/4 ounce dehydrated mushrooms
- 1/4 cup whole milk powder
- 1/4 cup sun-dried tomatoes
- 1/4 cup bacon bits
- 3 tablespoons butter powder
- 2 teaspoons Italian seasoning
- 1/4 teaspoon garlic powder
- 1.5 ounces Alfredo sauce packet
- 2 cups water
Preparation at Home
Place the noodles, mushrooms, powdered milk, sun-dried tomatoes, bacon bits, butter powder, Italian seasoning and powdered garlic in a sealable bag or container. Make a note of the noodles cook time. Pack along with the Alfredo sauce packet.
Preparation at Camp
Place the contents of the noodle bag in a pot with 16 ounces of water. Simmer until the noodles are nearly done (will vary based on your noodles). Add the Alfredo packet and stir to combine. Cook an additional minute or so or until the noodles are tender and the sauce has thickened. Remove from the heat.