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

Ingredients

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)

At Home

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

Assembly: 

• 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.

At Camp

• 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

Disclosure: This post contains affiliate links for some items, which means that I make a small commission if a purchase is made. This does not change the price of the item. Regardless, the items listed here are owned by me and are purchased with my own funds unless otherwise stated. All reviews are honest and not paid for by any company. Thank you for supporting this blog!