TrailDad's Spaghetti
courtesy of Lipsmackin' Vegetarian Backpackin'

Weight per serving: 4 ounces
Total servings: 2

At home:
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 a freezer.

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.

Brian Robinson
“Flyin’ Brian”
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 website.

© 2003 Christine and Tim Conners - from Lipsmackin' Vegetarian Backpackin'
use without the author's written permission is prohibited.

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