Article from Unsealed
The recipe I’ve made a hundred times over, now in camp-friendly form!
I sometimes imagine what it would be like to line up all the jars of pesto I’ve consumed in my life, my loved ones around me – intervention style. Depending on the company, this meal has been my go-to snack or grand feast with fewer or even more ingredients than listed. What’s written below serves a mighty purpose in my mind… as it provides a seriously wholesome comfort food to hungry cold campers in less than 30 minutes. And as with most things I make when I’m out of town, this recipe doesn’t require a fridge.
Method
- While pasta is boiling, chop mushrooms and broccoli into manageable pieces and fry in a small amount of olive oil.
- Stir in garlic for one minute before pouring in half a can of evaporated milk (this is so the garlic doesn’t burn). Bring to a boil, then simmer.
- Stir in pesto, salt and pepper.
- Once thickened, drain pasta and stir into sauce.
Serve with crusty bread, a salad or a second helping; and top with parmesan cheese.
Ingredients:
5-10 medium-sized mushrooms, diced
1 broccoli head, cut into small pieces
400g pasta (I used fusilli)
½ can of evaporated milk
4 garlic cloves, minced
3-4 tbsp pesto (or as much as your heart desires)
1-2 tbsp olive oil
Salt and pepper to taste
Serves: 4
TIP: If you’re at home or take a fridge/Esky with you on your adventures, add sliced chicken, or bacon, or cut up sausages… you can also use heavy cream instead of evaporated milk.