Dehydrating your own backpacking meals for your next trip doesn’t have to be complicated or expensive. I recently took my roommate’s mouthwatering spaghetti recipe and turned it into an easy DIY backpacking meal that’s delicious, hearty and easy-to-rehydrate in the backcountry.
Course Dinner, Main Course
Keyword backpacking, dairy-free, egg-free, lactose-free, no shellfish, vegan, vegetarian
2lbsmild Italian sausage
4Roma tomatoespeeled and blended
15ozcan of tomato sauce
6ozcan of tomato paste
1 ½tspbrown sugar
Brown sausage in large pot.
Add onions and cook for 3-4 minutes.
Add garlic, tomatoes, tomato paste, tomato sauce and 1 cup of water.
Add Italian seasoning, thyme, brown sugar and red pepper.
Bring to a boil.
Stir in wine.
Simmer on low for 4 hours, stirring once each hour.
In a separate pot, boil water with a dash of salt.
Break spaghetti noodles in half and cook for 10-12 minutes.
Add pasta to sauce and mix together.
Prep food dehydrator and add parchment paper to each tray.
Measure out 1.5 cups of spaghetti for each tray and spread it evenly in a flat layer on the tray.
Turn on food dehydrator to medium (135 degrees F) and dehydrate for 10 hours.
Rotate trays once every hour while dehydrating.
Remove each tray from dehydrator and let cool.
Once cooled, break up spaghetti and package each tray into a storage container, Ziploc bag or vacuum sealed bag.
ON THE TRAIL
Add dehydrated spaghetti to pot.
Add enough water to the level of the spaghetti inside the pot.
Let spaghetti sit in pot with water, covered, for 5 minutes.