Editor’s note: since posting this recipe, I have started to swap out rice and rice noodles from my meals in order to include more vegetables or reduce my carbohydrate intake when necessary. My Trail Meal Bases: 5 Grain Free Swaps has all the details!
Last month we had a chance to get away for an overnighter in the snow and I tried out a new recipe on the bf. I had been thinking about how to create something close to macaroni and cheese, a dish that really defies being “paleofied”.
I have been making macaroni and cheese from scratch for as long as I can remember cooking and it was something both my son and I could agree on back when he was around long enough for dinner. I have tried various versions with rice noodles, cauliflower and coconut cream with marginal success.
#coconutmilkpowder #nutritionalyeast #sweetpotatopasta #dehydratedveggies #garlicpowder #seasalt
For this backpacking recipe, I wanted something easy to assemble that wouldn’t require any dehydrating or cooking so that anyone looking for a cheesy comfort food could put it together and enjoy.
I started with two basics of dairy free cooking, nutritional yeast and coconut milk (powder), both of which I can find at Thrive Market for a great price. I tested out a few ratios until I found something that was both creamy and cheesy in nature.
I had no illusions that I was going to end up with something that tasted exactly like my homemade macaroni and cheese or anyone’s favorite box of fake orange cheese pasta goodness, BUT this does have the same cheesy appeal with a bit more nutty kick.
It’s as easy as mixing one and a half tablespoons of nutritional yeast with one tablespoon of coconut milk powder and sprinkle in a little garlic powder and sea salt in a small bag.
Assemble another bag with a cup of dried pasta and 1/4 cup of dried vegetables (homemade or store bought). Trader Joe’s has a great selection.
For our trip I mixed up two versions, one with rice noodles and vegetables for the vegan bf and one with sweet potato noodles, dried chicken and vegetables for me.
I put the sauce mix in a separate baggie because I would be adding water to the noodles and veggies first to rehydrate, dumping some out and then adding the sauce mix after to a little water left.
After setting up our snow shelter, we settled into camp and started the stove to boil water. You will need enough water to cover the noodles in either your freezer bag or bowl. BTW, my bf suggested I call this dish Segelsen Pasta or Snow Shelter Pasta in honor of our overnight. I wasn’t sure that would make anyone else want to try it so we settled on Easy Cheesy Pasta…
If you are using a pot or other lidded container, close it after adding the water and let it sit until the noodles and vegetables are soft. If using a freezer bag, place it in your cozy to insulate and let sit until all is soft. Don’t have a cozy? You can buy one at Antigravity Gear or make one like in this tutorial.
Ignore the picture where it looks like WAY too much water, there was a little misinterpretation of directions by my bf.
After your goodies are soft, remove all but a few tablespoons of liquid and add the contents of the sauce bag and mix well. It’s that easy! Don’t be afraid to experiment. If you like more sauce, leave a bit more water in the bag.
Think like that delicious Mizthra Cheese pasta dish from the Spaghetti Factory that you used to eat before giving up cheese. And gluten. Yeah, like that. Since I started making this, I find myself throwing it together at home to indulge in when I want something easy to have for lunch or dinner.
For other backpacking meal ideas, check out my Backpacking Paleo page. If you enjoyed this recipe, head over to my Hiking and Backpacking Paleo Index for over 60 tasty treats to take on your next outdoor adventure!
Enjoy!
Easy Cheesy Pasta (Paleo & Vegan)
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: Dairy Free, Gluten Free, Nightshade Free, No Dehydrator Needed, Nut free, Paleo, Primal, Soy free, Vegan, Whole Food
Servings: 1 serving
Ingredients
- 1 1/2 Tb nutritional yeast
- 1 Tb coconut milk powder
- garlic powder
- sea salt
- 1 cup noodles
- 1/4 cup dried vegetables
- 1/4 cup dried protein chicken, tofu (optional)
Instructions
- In a small baggie, add the yeast and milk powder. Sprinkle in some garlic powder and sea salt.
- In a freezer bag or other small baggie, add the noodles, vegetables and protein (optional).
- At camp, add enough hot water to the noodle bag to allow it to soak until soft.
- Remove water leaving 2-3 tablespoons and then add the sauce baggie and mix well.
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