Created by our own guide (and chef extraordinaire) Anya, this recipe is tasty, filling, and great for campsites with a good water supply (boiling the pasta requires extra water). Don’t be afraid to add some of your favorite ingredients to make it your own!
Serves: 3 – 4 people
Ingredients:
- ½ pack of spaghetti (approx. ½ of a 16-oz package)
- 1 can of Alaska sockeye salmon
- 1 -2 cups total of dehydrated peppers, broccoli and onion (fresh veggies work fine on shorter trips)
- 1 Tablespoon of garlic powder
- 2 Tablespoons of parmesan cheese
- ¼ cup of powdered milk or sour cream powder
- 2 Tablespoons of butter
- 1 packet of Knorr pesto sauce mix
Directions:
Cook spaghetti to desired tenderness in one pot. Drain water or use it to rehydrate veggies. When they are fully hydrated, add milk, cheese, butter, and pesto and cook for another few minutes. Add extra water to create desired consistency (don’t start with too much or it may become a bland soupy mess). Dish out the plain noodles and add veggie sauce. Top with salmon for a touch of Alaskan class. Can also be made with canned chicken to reduce fish smells in bear areas.
Bon appetit!
