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

I Heart Pacific Northwest is a participant in affiliate link programs through Amazon and Avantlink, which provides a small commission if a purchase is made through gear links on this site. This does not change the price of the item. I am not sponsored by any gear companies and the items listed here are owned by me and unless otherwise stated, are purchased with my own funds. My policy is to only link to products that I've used and would recommend. Thank you for supporting this blog!