Dehydrated creamy spaghetti for adventures!

Ingredients (Serves 2 People):

• 1-1/4 cups noodles
• 1/3 + 1/4 cups dehydrated canned kidney beans
• 1/3 + 1/4 cups dehydrated veggies (suggestions: onions, mushrooms, zucchini, bell peppers)
• 1/3 + 1/4 cups dehydrated tomato sauce (~25 grams)
• 1 Tbsp nutritional yeast
• 1 Tbsp powdered oat or coconut milk
• 2 tsp sugar
• 2 tsp Italian seasoning
• Salt to taste
• 2.5 cups water to rehydrate

Before the Trail:

Dehydrating

• Rinse canned beans and dehydrate at 135°F until they are crispy (~8+ hours).
• Cut fresh veggies into ~1/4″ pieces. Use frozen or alternate veggies if desired. Dehydrate veggies separately at 135°F until they are crispy (~8+ hours).
• We bought cans of unflavored tomato sauce, but you could use your own tomato sauce recipe. (Choose a sauce without cheese or oil as the fat can cause it to spoil.) Spread thinly on the fruit-roll sheets that came with your dehydrator, or use parchment paper. Dehydrate at 135°F until it is leathery and dry (~8+ hours) flipping after about 5 hours.

Assembly:

Put the nutritional yeast and milk powder in a small bag. Combine the remaining ingredients in a bigger bag along with the small bag. Vacuum seal bag if not eating soon.

On the trail:

Put all ingredients except small bag into pot with water and cover. Soak for 5 minutes. Bring to a boil, and boil for 2 minutes. Stir in nutritional yeast and oat milk powder. Soak for 10 more minutes. Enjoy!

Tips:

• Buy noodles that have a cooking time of 5-7 minutes.
• Do not vacuum seal bags completely to prevent pointy dehydrated veggies from puncturing the bags. They will also fit better in your resupply boxes, backpack, and bear box if they are still somewhat flexible.

Photos:

Before the trail: