Vegetarian Campfire Pasta Recipe

VEGETARIAN CAMPFIRE PASTA

from EAT+SLEEP+MAKE

Ingredients:

1 lb. Linguine

Extra Virgin Olive Oil

3 Cloves of Garlic

Dried Oregano

Dried Basil

Pink Himalayan Sea Salt

Fresh Cracked Black Pepper

1 Pack Cherry Tomatoes

1 Pack Sliced Baby Bellas

1 Bunch Fresh Basil

Shredded Italian Cheese (your preference - I like a Parmesan, Asiago and Romano mix)

Step 1: This part you do at home, pre-camping.  Make your pasta, drain it and place back in pot.  Add about 1/4 cup of Extra Virgin Olive Oil and press the 3 cloves of garlic into the pot.  Add about 1 tablespoon of Oregano and Basil.. Salt and Pepper to taste.  Mix it up and let it cool.  Once it's cool, place in a large ziplock bag and refrigerate until you leave.  You'll need to keep this in a cooler until you're ready to cook it at the campsite.

Step 2:  Once you're ready to cook, cut 4 pieces of foil, pretty large, drizzle some olive oil on it, then ration out the baby bellas.  Drizzle a little more olive oil on top of the mushrooms.

Step 3:  Portion the pasta out over the mushrooms.  Drizzle a little more olive oil over the pasta.  You want to try and make sure the mushrooms are between the pasta and the foil on that bottom because the pasta can burn.  Now sprinkle some of your shredded cheese over the pasta.

Step 4:  Close up your foil cocoon.  I usually cut 4 more squares of foil to put over the packets and roll the sides together.  You want a little bit of air in the packets, so don't roll them too tight.

Step 5:  Place the packets on your fire or camping stove for about 5 minutes.  The pasta will warm up quickly... the length of cook time depends on how well done you want the mushrooms.  I like mine slightly raw.  

Step 6:  Open one end of your packs and empty onto a plate.

Step 7:  Add your garnish!  I love adding diced cherry tomatoes, chopped fresh basil and some more Italian cheeses.

Step 8:  DEVOUR IT!

This time, I paired mine with a simple Arugula Salad with Greek Vinaigrette.  It was the perfect crisp compliment.  And of course, wine is a necessity!  My favorite is Mirassou's Pinot Noir.  Also, for those that cannot live without meat, a great way to add protein to this dish is to roast some Italian sausage over the fire, cut it up and toss it into the pasta.  Easy peasy!

What are your favorite camping recipes?? I'm always looking for new, delicious stuff to try!

Get the printable recipe HERE

FOOD: 3 Cheese Baked Linguine

This recipe is the result of an epic cooking failure.  I set out to make stuffed shells, but after 4 minutes of boiling, I look in the pot and all of the shells had crumbled.  So I had to get creative because I had a ton of cheesy goodness that you stuff them with and I didn't want it to go bad.  This is what I came up with.

Ingredients:
1 box linguine (wheat is what I prefer)
2 jars of spaghetti sauce (I fancy anything Wolfgang Puck)
1 bag of shredded mozzarella
16 oz ricotta cheese
8 oz shredded Parmesan
1 tablespoon dried basil
Salt & Pepper

Preheat oven to 350 degrees

Step 1:  Boil pasta for 2 minutes less than the instructions indicate.  The oven will finish the cooking for you.

Step 2:  Mix together the 3 cheeses, basil and salt & pepper to taste.

Step 3:  Once pasta is done boiling, drain, then mix 1 jar of spaghetti sauce with the pasta.
Step 4:  Place the linguine + sauce in a lasagna dish, spread out evenly

Step 5:  Spread cheese mixture over linguine, covering as much as possible

Step 6:  Pour 2nd jar of spaghetti sauce over cheese
Step 7:  Bake, uncovered, at 350 degrees for 20 minutes
Step 8:  Cut like lasagna and enjoy!

I thought I'd also share with you my favorite wine... Mirassou Pinot Noir..ah.maz.ing.  It's the perfect pairing for this scrumptious meal.

It tastes just as delicious as stuffed shells, but is SOOOO much easier because you don't have to stuff anything!  Yay for easy and delicious!

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