Bag 1 - pasta mix

• Pasta - 100 grams *(see Hints)

• Dried peas - 1 Tbsp or 11 grams

Bag 2 - sauce mix

• Grated parmesan - 3 Tbsp or 30 grams

• Milk powder - 2 Tbsp or 20 grams

• Egg powder - 2 Tbsp or 16 grams

• Vegetable stock - ½ tsp or 3 grams

• Mustard powder - ⅛ tsp or 1 gram

Bag 3 - herb mix

• Fried shallots - ¼ cup or 16 grams

• Crispy pork floss - 1 Tbsp or 7 grams

• Dried basil - ½ tsp or 1 gram

• Dried parsley - ½ tsp or 1 gram

• Dried onion - ⅛ tsp or 1 gram

• Dried garlic - ¼ tsp or 1 gram

• Ground chilli - few pinches

• Salt, pepper - few pinches

• Water - ½ cup for preparation and 2 cups for cooking

Bag 1 - vegetarian option

• TVP mince - ¼ cup or 20 grams

• At home preparation

  1) Label the bags and place all ingredients into the allocated bags.
  2) Copy or print out Method at camp and keep together with the bags.

• Method at camp

  1) In a pot boil 2 cups of water, add the contents of Bag 1 (pasta mix) and cook for about 6-12 mins*(see Hints).
  2) Whilst the pasta is boiling, add the contents of Bag 2 (sauce mix) into a bowl.
  3) Slowly pour in about ½ cup of water over the sauce mix stirring constantly to make a paste. 4) When the pasta is ready add the sauce mix and the contents of Bag 3 (herb mix) to the pot, stir through.
  5) Cook for about 2 mins stirring constantly until the sauce thickens.
  6) Serve.

* Note the cooking time of the pasta, it varies from 5-12 mins, depending on the type. Try finding pasta with a short cooking time.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/