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Creamy pasta

This recipe is originally called ‘Cinque pi’, which stands for the five ingredients that start with a P in Italian. It’s so simple that it was our go-to recipe for camps or multi-day hikes when all we had was a fire and one pot.

4-5 servings

500 g

1-2
1-2
50 g
200 g

Penne or other pasta

Aubergine
Bell peppers
Capers or sun-dried tomatoes
Peas frozen

1
2 cloves
200 ml
70 g
1 TBL sp

Onion yellow
Garlic
(Soy) cream
Tomato paste
Oregano

Prep

10 mins

Dice onion and mince garlic

Cut aubergine into cubes

Cut bell pepper into short strips

Cook

20 mins

frying pan

Sauté onion and aubergine

high heat ~2 mins

Reduce heat and add garlic

medium heat, simmer until aubergine is golden brown ~5 mins

Add bell pepper and oregano

stir ~2 mins

Add capers, tomato paste and cream

stir and bring to boil/simmer ~5 mins

pan geel

Cook pasta

~10 mins

Add peas

~3 mins

Buon Appetito

waves

The adventure version

  • Coconut milk (or other cream without refrigeration)
  • Pasta
  • Salt
  • Tomato paste
  • [Sun-dried tomatoes - without oil]
  • [Canned peas - they are a good source of protein]

 

First cook the pasta, then drain the water and add the other ingredients.

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Creamy pasta This recipe is originally called ‘Cinque pi’, which stands for the five ingredients that start with a P in Italian. It’s so simple that it was our go-to recipe for camps or multi-day hikes when all we had was a fire and one pot.Person
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