courtesy of Lipsmackin' Vegetarian
Weight per serving: 4 ounces
Total servings: 2
1 (26 ounce) jar spaghetti sauce (your favorite brand)
4 ounces whole wheat angel-hair pasta
1/4 cup Kraft Parmesan cheese
Dehydrate your favorite spaghetti sauce until it is hard and brittle.
Low-fat vegetarian sauce dries more readily. A chunky brand of sauce
should be pureed in a blender prior to dehydration. Place dried spaghetti
sauce in a ziplock bag. Carry pasta and cheese separately.
Note that thoroughly dried spaghetti leather will keep for a few weeks
without refrigeration. If a longer period of time will elapse before
it is used, it should be placed in a tightly sealed bag and stored in
On the trail:
2 1/2 cups water
2 tablespoons olive oil
Crumble dried spaghetti sauce into 2 1/2 cups of cold water and heat
to boiling. Add 2 tablespoons of olive oil and 4 ounces of pasta. Stir
quickly for a few minutes. Simmer if your stove will permit; otherwise,
remove from heat to prevent burning, keeping the contents hot as long
as possible. The pasta should soak up the liquid so that there is no
need to drain the pot. Add 1/4 cup of Parmesan cheese, stir, and serve.
Mountain View, California
Lipsmackin' Vegetarian Backpackin' was released
in the spring of 2004. For more information or to order the book please
visit Globe Pequot's
2003 Christine and Tim Conners - from Lipsmackin' Vegetarian Backpackin'
use without the author's written permission is prohibited.