Vegetarian Campfire Pasta Recipe

VEGETARIAN CAMPFIRE PASTA

from EAT+SLEEP+MAKE

Ingredients:

1 lb. Linguine

Extra Virgin Olive Oil

3 Cloves of Garlic

Dried Oregano

Dried Basil

Pink Himalayan Sea Salt

Fresh Cracked Black Pepper

1 Pack Cherry Tomatoes

1 Pack Sliced Baby Bellas

1 Bunch Fresh Basil

Shredded Italian Cheese (your preference - I like a Parmesan, Asiago and Romano mix)

Step 1: This part you do at home, pre-camping.  Make your pasta, drain it and place back in pot.  Add about 1/4 cup of Extra Virgin Olive Oil and press the 3 cloves of garlic into the pot.  Add about 1 tablespoon of Oregano and Basil.. Salt and Pepper to taste.  Mix it up and let it cool.  Once it's cool, place in a large ziplock bag and refrigerate until you leave.  You'll need to keep this in a cooler until you're ready to cook it at the campsite.

Step 2:  Once you're ready to cook, cut 4 pieces of foil, pretty large, drizzle some olive oil on it, then ration out the baby bellas.  Drizzle a little more olive oil on top of the mushrooms.

Step 3:  Portion the pasta out over the mushrooms.  Drizzle a little more olive oil over the pasta.  You want to try and make sure the mushrooms are between the pasta and the foil on that bottom because the pasta can burn.  Now sprinkle some of your shredded cheese over the pasta.

Step 4:  Close up your foil cocoon.  I usually cut 4 more squares of foil to put over the packets and roll the sides together.  You want a little bit of air in the packets, so don't roll them too tight.

Step 5:  Place the packets on your fire or camping stove for about 5 minutes.  The pasta will warm up quickly... the length of cook time depends on how well done you want the mushrooms.  I like mine slightly raw.  

Step 6:  Open one end of your packs and empty onto a plate.

Step 7:  Add your garnish!  I love adding diced cherry tomatoes, chopped fresh basil and some more Italian cheeses.

Step 8:  DEVOUR IT!

This time, I paired mine with a simple Arugula Salad with Greek Vinaigrette.  It was the perfect crisp compliment.  And of course, wine is a necessity!  My favorite is Mirassou's Pinot Noir.  Also, for those that cannot live without meat, a great way to add protein to this dish is to roast some Italian sausage over the fire, cut it up and toss it into the pasta.  Easy peasy!

What are your favorite camping recipes?? I'm always looking for new, delicious stuff to try!

Get the printable recipe HERE