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.

  • 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.


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.

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