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!

backpacking recipe: Artichoke Spinach Alfredo Orzo

 

Memorable Backcountry Meals – 44 Recipes Worth Making

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

 

backpacking recipe: Artichoke Spinach Alfredo Orzo

 

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.

backpacking recipe: Artichoke Spinach Alfredo Orzo

 

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

 

 

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