One-pot pesto pasta on a Trangia
Outdoor

One-pot pesto pasta on a Trangia

A one-pot Trangia pasta with green pesto and sun-dried tomatoes. The pasta cooks in the liquid so the sauce gathers around it – filling outdoor food with little dishwashing.

OutdoorCampingVegetarianNordicone-pot pastatrangia
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Rate:
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30 min total
3 servings
Very Easy

Ingredients

servings

  • Pasta and sauce

    • 300 g Short pasta (penne or fusilli)
    • 6 dl Water
    • 4 spsk Green pesto (from a jar)
    • 80 g Sun-dried tomatoes in oil, drained
    • 1 stk Onion
    • 2 fed Garlic cloves
    • 1 spsk Oil (preferably from the tomato jar)
    • 1 tsk Salt
    • 0.5 tsk Black pepper

Instructions

  1. 1

    Prep the vegetables

    1. Dice the onion finely.
    2. Crush or finely chop the garlic.
    3. Snip or slice the sun-dried tomatoes into strips.
    5 min
    KnifeCutting Board
  2. 2

    Sweat onion and garlic

    1. Warm the oil in the Trangia pot over medium heat.
    2. Sweat the onion for a couple of minutes until soft.
    3. Stir in the garlic and let it smell fragrant for a moment.
    5 min
    PotSpatula
  3. 3

    Cook the pasta in the pot

    1. Pour in the water and bring it to a gentle boil.
    2. Add the pasta with the salt.
    3. Stir regularly from the bottom while the pasta cooks. Rest the lid ajar so steam can escape.
    4. Add a little extra water if it thickens before the pasta is tender.
    12 min
    PotSpoonLid
  4. 4

    Stir in pesto and tomatoes

    1. Take the pot off the strongest heat.
    2. Stir in the pesto and sun-dried tomatoes until the sauce coats the pasta evenly.
    3. Season with pepper – and more salt if it needs it.
    3 min
    PotSpoon

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Details

Nutrition

Calories

520kcal

Protein

15g

Fat

22g

Carbs

65g

Serving Size

400g

Serving

Suggestions

  • • Portion the pasta into bowls, or eat straight from the pot while it is warm.
  • • Leave the tomato strips visible on top – it makes a calm plate.

Drink Pairings

  • • non-alcoholic: Water or tea

Side Pairings

  • • Crispbread

Dessert Pairings

  • • Chocolate

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Best eaten the same day. If leftovers remain, cool them and keep in the fridge for up to a day.

Frozen

  • • Duration: 30 days
  • • Temperature: -18°C
  • • Method: Leftovers can be frozen for up to a month. Thaw in the fridge, then warm gently in the pot with a little liquid.

Reheating

  • • Pot: Warm leftovers in the Trangia pot over low heat. Stir regularly, and add a splash of water if it dries out.

Tips

Preparation

  • • Chop onion and garlic at home and pack them in a small box if you want less knife work outdoors.
  • • Choose jarred pesto rather than the chilled kind for multi-day trips. Open the jar the day you use it, and keep it in the shade.

Cooking

  • • Stir more often in the last minutes – that is when pasta likes to stick.
  • • The pesto does not need to boil. It tastes best when it is only warmed through in the pot.

Serving

  • • Serve straight from the pot. A piece of crispbread on the side is enough.

Variations

Flavor

  • Try red pesto if you want a softer tomato note.
  • If you have dried chili flakes, sprinkle a pinch in at the end.

Health

  • You can mix half the pasta with whole wheat pasta. Add a little extra water if it absorbs more.

Method

  • For more sauce, keep an extra ½ dl water and stir it in with the pesto.
  • For more protein without a fridge: stir in a small can of drained chickpeas with the pesto until just warm.

Toppings

  • Grated cheese (if you have a cooler)
  • Fresh basil leaves
  • A grind of pepper

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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