Backpacking Recipe: Artichoke-Spinach Alfredo Orzo
What’s not to love about an alfredo pasta dish with spinach and artichokes? Add bacon jerky and mmm… I could eat this all the time!
This recipe is from our cookbook “Memorable Backcountry Meals: 44 Recipes Worth Making”
Learn more and purchase direct from the authors
Makes 1 serving
- 2 ounces (1/2 cup) orzo, dehydrated
- 1/4 cup artichoke hearts, dehydrated
- 1/4 cup spinach, dehydrated
- 1 tablespoon butter powder (Anthony’s Butter Powder)
- 1 tablespoon heavy cream powder (Anthony’s Heavy Cream Powder)
- 1 tablespoon Parmesan cheese powder
- 1/2 teaspoon cornstarch
- 1/4 teaspoon basil, dried
- 1/8 teaspoon black pepper
- 1 ounce bacon jerky (Oberto Applewood Smoked Bacon Jerky)
This recipes used three ingredients that need to be dehydrated at home: orzo, spinach and artichoke hearts
- spinach: no pre-cooking needed… just spread on dehydrator trays and dry at 95 degrees until completely dry
- artichoke hearts: I purchase canned artichoke hearts and cut them into small pieces to dehydrate
- orzo: pasta takes less time (and fuel) to rehydrate when you pre-cook and dehydrate it at home
- Add all ingredients except bacon jerky to a plastic bag or vacuum seal.
- Package bacon jerky separately since it contains fat and could impact the other dry ingredients during storage.
- Heat bacon in pan until hot (optional)
- Bring 10 ounces of water to a boil
- Add all ingredients except bacon and stir well
- Simmer for 1-2 minutes
- Turn off heat, cover and let sit for 10 minutes until all ingredients are fully rehydrated
- Add bacon
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