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!

Ingredients

• 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)
• 2 tablespoons whole cream powder (Anthony’s Whole Cream Powder)
• 2 tablespoons white cheese powder (King Arthur Better Cheddar White Cheese Powder)
• 1/2 teaspoon cornstarch
• 1/2 teaspoon basil, dried
• 1/8 teaspoon salt (note: check sodium level of cheese powder before adding salt)
• 1/8 teaspoon black pepper
• 1/2 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 to until completely dried
• 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 just until softened. (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.