3 Easy Campsite Pasta Recipes
Pasta is a versatile and cheap ingredient to bring on any camping trip - and even better with a healthy vego twist!
Green Pea Pasta
TOTAL TIME: 30 minutes
Serves: 4
Ingredients:
- ½ cup olive oil
- 3 garlic cloves, diced
- 2 cups frozen green peas
- ¼ cup loosely packed mint leaves
- ½ cup water
- 2 tbsp lemon juice
- Salt and freshly ground cracked pepper, to taste
- 400g pappardelle pasta
- ¼ cup parmesan cheese, grated
Method:
- Pea puree can be made 3 days in advance without lemon juice.
- Cook oil and garlic over medium-low heat in a saucepan, for 2 to 3 minutes. Set aside.
- Boil a large pot of water and add the frozen peas, cooking for 2 minutes. Use a slotted spoon to transfer peas to a blender.
- Add the oil and garlic, mint, water, lemon juice, salt and black pepper. Blend until smooth. Add extra salt and lemon juice to taste.
- Boil water in a large pot, cook pasta until al dente. Drain the pasta and transfer to a large bowl.
- Stir through pea puree with parmesan cheese and serve.
Mushroom and Basil Penne
TOTAL TIME: 25 minutes
Serves: 4
Ingredients:
- 2 cloves of garlic, peeled
- Olive oil
- 4 cups button mushrooms, sliced
- ½ cup dry white wine
- 1 tsp soy sauce
- 400g penne pasta
- ½ cup packed fresh basil
- Parmesan cheese, grated
- Salt and freshly cracked black pepper, to taste
Method:
- Heat a heavy skillet over the fire and saute garlic cloves in one or two tablespoons of olive oil, around one minute.
- Add mushrooms and saute until juices begin to emerge. Add wine and soy sauce, coating mushrooms for a minute or so.
- Add basil and cook until slightly wilted. Remove whole garlic cloves.
- Boil water in a large pot, cook pasta until al dente. Drain the pasta and transfer to a large bowl.
- Stir through mushroom sauce, sprinkle with parmesan cheese and salt and pepper to serve.
Dutch Oven Lasagna
TOTAL TIME: 40 minutes
Serves: 4
Ingredients:
- 20cm Dutch oven
- 1 tbsp olive oil
- 2 ½ cups pasta sauce
- 350g fresh lasagna sheets
- 3 cups fresh baby spinach
- 1 ½ cups mozzarella and cheddar cheese, grated
- 1 tsp dried oregano
- Salt and freshly cracked black pepper, to taste
Method:
- Get your hot coals ready by preheating the fire.
- Coat the bottom of the Dutch oven with olive oil then spread ½ cup of pasta sauce across the bottom.
- Layer the first set of lasagna sheets to create the base. Layer ½ cup of pasta sauce, 1 cup of baby spinach and 1 ½ cup of cheese and repeat two more times.
- Use the last set of lasagna sheets, ½ cup of sauce and ½ cup cheese.
- Season with salt and pepper, and sprinkle oregano on top.
- Place Dutch oven in a bed of hot coals and cover in coals, cooking for 30 minutes or until the cheese is melted and bubbly before serving.