Campfire Pesto Pasta

5 from 2 votes

This pesto penne is an easy camping pasta recipe cooked on a campfire or camp stove! It's a one-pot Dutch oven meal made with tomatoes, artichoke hearts and (optionally) smoked salmon.

Cook Time25

Total Time25

Course: Main Course, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 701kcal

Author: Sarah Trenalone

Equipment

campfire ring
charcoal briquettes (or firewood)
campfire Dutch oven
wooden spoon
spoon (to serve)
bowls
forks

Ingredients

2 cups vegetable stock Use low-sodium broth if desired
3 cups water, divided (plus more if needed)
2 teaspoons garlic powder
1 pound penne (or another short pasta such as rigatoni) Use gluten-free certified pasta if needed. Chickpea pasta works well here.
6 ounces hot-smoked salmon (~1 fillet or 1 can) See "salmon alternatives" in Recipe Notes
6 ounces basil pesto (1 small jar)
2 tablespoons nutritional yeast Or swap grated Parmesan cheese (dairy or vegan)
12 ounce jar quartered artichoke hearts, drained
1 cup halved cherry tomatoes
2 tablespoons capers

Instructions

Prepare campfire: Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.
Add stock, 2 cups water and garlic powder to the Dutch oven. Set oven uncovered on coals. Bring broth to a simmer.
Add the pasta and stir. Make sure the pasta is covered in water, adding additional broth or water if needed.
Simmer the pasta in the broth until the pasta is tender and most of the broth is absorbed (about 15 minutes, depending on the type of pasta and how hot your campfire is). Stir the pasta often while cooking, making sure to scrape the bottom of the pot often to prevent sticking.
If you hear the pasta sizzling, it's sticking to the pot. Add a little more water and stir to release any bits of pasta that stuck.
While the pasta cooks, prepare the salmon.
Flake the salmon apart with a fork. Set aside. If the fillet has skin, discard it.
Once the pasta is tender, remove it from the heat. Add remaining 1 cup water and stir.
Add the nutritional yeast and pesto to the pasta and stir to combine.
Add the salmon, artichoke hearts, tomatoes and capers to the pasta. Stir to combine. Serve immediately.

Notes

Makes 4 generous servings or 6 smaller portions.

Camp stove variation: This recipe could also be prepared on a camp stove instead of on a campfire.

Leftovers: This pasta is delicious served cold the next day. (If you're using a cooler to chill your leftovers while camping, make sure to let the pasta cool down completely before putting it in with the ice.)

Salmon Alternatives: This recipe also works well with other cooked meats, such as already cooked shredded chicken. Canned fish or canned meat (such as canned smoked trout or canned chicken) will also work well. Omit fish or meat entirely for a meatless version.

Nutrition