Big Bear, California.
Camped just over 6,000 feet in the San Bernardino Mountains we found the Hanna Flats Loop trail to spend the day hiking and trail running. The trail winds through previously burned pine forests revealing large smooth boulders that dot the trail. We saw several mountain bikers and other hikers, but for the most part we were by ourselves and we enjoyed the solitude and coolness of the alpine landscape.
Back at camp, we were starving and wanted to cook a meal that was easy to prepare and deliciously filling!! This Creamy Pasta Primavera hit the spot! It’s loaded with sautéed veggies and the perfect dish to recharge a fun day in the mountains.
We use the Sea to Summit Xpot 2.8L to cook the pasta. For overlanding, this pot has been very versatile and for storage its a great space saver. It’s also pretty easy to clean which is an important consideration for camping with limited water. We have had to warranty the lid because it did not hold up well. It started cracking and warping after a few uses. We have yet to receive the new lid, but will post about whether it holds up better than the first.
We use the Adventure Skottle by TemboTusk for sautéing the veggies. This is the best cook top we have ever used for camping and living on the road. It can be used with the MSR Dragonfly or we can use it on top of our propane stove. The larger Skottle already is equipped with a propane regulator, but for our storage area it was too big. The Adventure Skottle is 12’” in diameter and provides a great amount of cooking space for our needs. We would recommend getting the larger Skottle if you are cooking for more than a couple people.
Creamy Pasta Primavera
Creamy pasta primavera with Gemelli pasta, peppers, spinach and garlic.
- 1 Cup Pasta - Gamelli or your favorite!
- 4 Cups Water
- 1 Pinch Sea Salt
- 1 Cup Chopped Peppers (red, orange, yellow)
- 3 Cup Fresh Spinach
- 1 Clove Garlic Minced
- 2 TBS Olive Oil or Coconut Oil Extra virgin
- 1 Pinch Sea Salt
- 1 Clove Garlic
- 1 Tsp Olive Oil or Coconut Oil
- 1 Pinch Cracked Pepper
- 1 Cup Victoria’s Alfredo Sauce *** Arugula Peso or Plain
- 1 /4 Tsp Smoked Paprika
Prepare boiling water.
Add pasta and sea salt. Cook to al dente or however you prefer.
In separate pan, or Skottle, add oil and chopped peppers.
Sauté on medium heat until edges brown.
Lower heat and cook until peppers are translucent; about 5-10 minutes.
Add spinach to peppers and toss until cooked.
Cover for 2-3 minutes to cook spinach to desired texture.
In pan with pasta, drain water and add sauce and remaning spices. Add veggies and toss until coated.
Add cracked pepper to top and serve.
**You can also make your own Alfredo sauce or use a sauce that you prefer. While camping and overlanding, we find it a little more convenient to find a sauce that can be used in multiple ways. The Victoria’s sauces are great for a base and dressing up however we like. An added bonus is that they are vegan and don’t have ingredients that spoil as fast as others.