Hiking Meal Ideas - Dehydrated 3 Pepper Pasta Recipe
Updated: Oct 1
This seems to be the most popular of my stash of dehydrated recipes, or at least the one you’ve tagged me in the most (thank you) So here we go. 3 Pepper Pasta. I would call it 3 Capsicum Pasta but Pepper just flows better. Better Pepper.
Which reminds me of the first time I used a self serve checkout at a New Zealand supermarket. For the life of me I couldn’t find Zucchini. I had to summon the lady to which she swiftly typed in Courgette. Maybe she thought I was on a health kick buying vegetables for the first time.
Ingredients:
Serves 4 (or 3 if your hungry)
3 capsicums
1 large zucchini
1 onion
4 garlic cloves
1 teaspoon paprika
1 teaspoon ground chilli
1 teaspoon mixed herbs
4 servings or roughly 320g of uncooked pasta
1 can cannellini or butter beans
Sprinkle of nutritional yeast or grated cheese to serve.
Method:
1. Prepare the Ingredients:
Chop zucchini into thin slices, no bigger than a quarter of an inch thick and set aside.
Rinse can of beans and set aside.
Chop capsicums into chunks and dice the onion and garlic.
Place capsicums, onion and garlic onto a baking tray and sprinkle seasonings over the top. (paprika, chilli, mixed herb) Roast at 180°C (356°F) for 30 minutes. Note: Fats can make dehydrated food become rancid more quickly so we wont be using any oil when roasting.
Once roasted and cooled, place into a blender to form a puree.
2. Cook the Pasta:
Cook pasta and set aside ready for dehydration.
You may choose to cook the pasta when on the trail, however cooking it beforehand will rehydrate much faster than raw pasta.
3. Dehydrate the Pasta and Vegetables:
Spread the capsicum puree thinly onto a fruit leather tray or a lined dehydrator tray.
Evenly spread out beans and zucchini onto the dehydrator.
Dehydrate at 135°F (57°C) for 8-10 hours or until completely dry.
Check back on your dehydrator every couple of hours to rotate your trays.
Peel off the capsicum mixture and place it directly onto the tray as it begins to harden.
Once dry, break the capsicum mixture into chucks for easier rehydration.
Packaging:
Divide the dehydrated capsicum mix, pasta, beans and zucchini into 4 servings.
Seal into zip-lock or vacuum seal bags and label with name and date.
For longer storage consider placing your bags in the freezer or place in an oxygen absorber.
Rehydration:
Bring 1 1/4 cups of water to boil. (Or enough water to just cover your mixture)
Place in capsicum mix and sir well.
Simmer for a few minutes before removing it from the heat. Let it sit covered for around 10 minutes.
Top with nutritional yeast or grated cheese.
Enjoy!