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

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

Memorable Backcountry Meals: 44 Recipes Worth Making

 

This post contains affiliate links for some items, which means that I Heart Pacific Northwest makes a small commission if a purchase is made through the links, but does not add to the cost of the item. All gear reviews are honest and not paid for by any company. Thank you for supporting this blog!