Mama wouldn't dehydrate a spaghetti dinner. And she probably wouldn't strap on a backpack and hike a dozen miles to eat it. So, this isn't your mama's spaghetti recipe. But after a long day on the trail this will definitely take you to flavor town.
1 tbsp dried tomato
1/4 tsp dried garlic (or garlic powder)
1 tsp dried mushroom
1 tsp dried zucchini
1 tsp dried bell pepper
1 tsp dried onion
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
1 tbsp dried parmesan cheese
1 tbsp dried crushed kale
1 tbsp olive oil
1 1/2 cup cooked and dried spaghetti pasta (or dried fresh pasta)
Place all ingredients in a one-quart freezer bag.
On the Trail
Bring 1/2 cup water to a boil (or near boil) and poor into freezer bag. Add olive oil and seal. Blend well by massaging with fingers and then place into an insulated pouch (see tips below) for 15 minutes. Dig in! Bread or laffa will go well with this dish.
I like to use an insulated pouch (mentioned above). It allows me to save some fuel because I don’t have to bring my water to a full boil. It also keeps my water hotter for longer, helping extend cooking time. With dehydrated food, sometimes the longer soak time makes for more naturally textured food. A good inexpensive and lightweight pouch is the Big Sky International Insulite pouch. Or search the Internet for some DYI options. Prepare your meal, put it in the pouch, then go set up your tent. By the time your tent is all set up, your meal will be ready. Trail efficiency, baby!
Dehydrated foods can keep a while, but you start prepping your meals early you may want to use a vacuum sealer and then put them in the freezer.