Wilderness Cuisine
by Carole Latimer
$13.95, Paperback
Wilderness Press

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Creamy Fettuccine Alfredo

This meal is a real treat on the trail and with ingredients that won’t spoil, you can enjoy this meal almost any night on a long backpack.  The key to this recipe is the prep ahead of time.  Pack and prepare all ingredients before you leave home.  That way, you can easily prepare this meal on the trail in no time. 

Prep and cook time: 40 minutes

Makes: 6 servings

1 cup raw cashews                                      
1 cup water
2 teaspoons Herbes de Provence                  
2 teaspoons salt
1 teaspoon of black pepper                          
1 lb. fettuccine
1 large carrot                                              
1 cup sliced mushrooms
1 red bell pepper
1 green bell pepper
1 cup broccoli
1 medium squash
1 medium zucchini
2-3 cloves garlic
1 cup sun dried tomatoes

 

At Home:

1. Slice and dehydrate all vegetables and place in sealed Ziploc bag.

2. Puree cashews in blender or Cuisinart.  You want cashews to be a fine powder.

3. Pack spices and salt separately.

In Camp:

1. Pour warm water over vegetables to rehydrate.  This make take 30 – 60 mins depending on altitude.

2. Bring large pot of water to a boil for pasta.  Water should cover all pasta.  Add salt to water.

3. Slice garlic and heat rehydrated vegetables in pot or fry pan.  Add sun dried tomatoes.

4.  Boil 1 cup water for pasta sauce.  Add cashew powder and spices.  Stir so sauce won't burn on bottom. Remove from heat once creamy.

5.  Once pasta is al dente, drain all water and add vegetables.  Stir well, then add sauce.  Stir again and serve hot.

 

 

The soul blossoms when you leave behind the expectations of everyday life, and meet the challenge of the outdoors with the support and enthusiasm of others.