How To Cook Dehydrated Pasta Primavera At Camp

It's not your normal hiking food, but this dehydrated pasta primavera is both fresh and satisfying! When you've been out in the wilderness for a few days, you've probably been yearning for some fresh veggies, and this dish has them in spades.

Choosing the correct nutritional profile for your camping meals may be a delicate juggling act. Calorie density should be your first priority and range the rest from  fats and oils to keep you going. But would it be cool if you add a  little variety in the form of veggies? Well, that wouldn't hurt if you're into it. 

Speaking of “into” it, the fact that you're reading this means that you're kind of looking for something new with greens to add to your menu at camp.

That's why we created this recipe for backpackers. Fresh and satisfying! Dehydrated Pasta Primavera has a lot to offer. Vegetables in plenty! The thick pasta and creamy sauce help make this a satisfying treat at camp. The capers are flavor bombs of salt and brine and to top it all, the  butter powder. Super creamy! And what’s more is, it’s so easy to do!

Dehydrated pasta primavera is an excellent place to start if you want to include more vegetables into your camping diet.


It's not your normal hiking food, but this dehydrated pasta primavera is delicious and substantial. 




Backpacking Stove

Backpacking Pot


1 small summer squash, cut into 1/4” thick half-moons

1 small zucchini, cut into 1/4” thick half-moons

14 cherry tomatoes, cut in half

2 tablespoons flat-leaf parsley, stems removed

2 tablespoons capers, drained

1 cup small pasta shells

1 teaspoon dried basil

2 tablespoons butter powder

l½ teaspoon dried oregano

½ teaspoon sea salt

½ teaspoon garlic powder

2 parmesan cheese packets

2 olive oil packets, or 2 tablespoons olive oil

To begin, dehydrate a number of veggies depending on how much you can consume during camp. Since they don't need to be precooked before being dried, we chose zucchini, yellow squash, and cherry tomatoes as our main ingredients. Flat-leaf parsley and capers, two "flavor enhancers," were also dehydrated. All you have to do is place the ingredients in the dehydrator and set the temperature to 135°F for 6-8 hours.

Once all the veggies have been dehydrated, you may begin portioning them into a re-sealable container. Gather your dry veggies, pasta, butter powder, spices, and salt and pack them in a re-sealable bag then add two packages of parmesan cheese and two packets of olive oil as well.

Alternatively you may not mix the olive oil, rather put it in a separate container to control its amount later at camp.

Note that everything (except the cheese) from quick-cooking pasta to dried vegetables and dry seasonings may be combined in the same container since it will all get cooked together at camp.


When out in the wild, simply dump everything except the cheese into a cook pot and fill with water just enough to cover the pasta by a few millimeters. You can always add more water later if needed. Keep in mind that you don't want to start with too much water and end up with a soup. Yikes! Bring to a boil and cook while stirring occasionally, then decrease heat to low, cover and simmer for about 10 minutes or until the veggies are tender and the pasta is cooked through. Add a few tablespoons of olive oil towards the end of the cooking process to increase the calorie count and enhance the taste.

Once done, you can now enjoy your dehydrated pasta primavera at camp.

At camp, combine all of the ingredients, except the cheese, in a cook pot with just enough water to cover the pasta by a few millimeters. Bring to a boil, then decrease heat to low, cover, and simmer for about ten minutes, or until the veggies are tender and the pasta is cooked through. If necessary, add more water during this time.

Add cheese on top, and then dig in!


There you have it, the dehydrated pasta primavera at camp recipe. We hope you learned something new that you can bring to your hiking adventures. Cheers!


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