Campfire Spaghetti Recipes

CAMPFIRE SPAGHETTI

Campfire Spaghetti image

If you camp this is a great "warm up your insides" on pot meal. I'll sometimes make this at home because the flavor is just slightly different than tradition all spaghetti. I think the cast iron pot gives it it's flavor.

Provided by Meaghan G.

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb hamburger
1 (8 ounce) jar whole mushrooms, in flavored oil, chopped
1 cup chopped onion
1/2 teaspoon dried basil
1/2 teaspoon dried Italian seasoning
1/8 teaspoon garlic powder
1 (14 ounce) can chicken broth
1 (8 ounce) can tomato paste
1 3/4 cups water
1/2 lb spaghetti noodles

Steps:

In a large cast-iron stock pot cook hamburger and onion together until done.
Stir in mushrooms, onion, seasonings, broth, tomato paste and water.
Bring to a boil stirring frequently.
Break spaghetti in half and add to pot one handful at a time and stir constantly.
Gently boil until noodles are tender.

Nutrition Facts : Calories 413.2, Fat 8.4, SaturatedFat 2.9, Cholesterol 38, Sodium 832, Carbohydrate 59.8, Fiber 5.6, Sugar 10.9, Protein 25.9

CREAMY CAMPFIRE CLAM PASTA WITH TOMATOES

Creamy Campfire Clam Pasta with Tomatoes image

You can make a campfire seafood pasta with minimal provisions. All it takes is a few cans, some dry spaghetti and garlic-lemon butter (that you made back at home). Once the water comes to a boil the dish comes together quickly, so more time for marshmallow toasting and star-gazing.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup fresh flat-leaf parsley leaves, roughly chopped
1/4 teaspoon crushed red pepper flakes
3 small cloves garlic, finely grated (about 1 teaspoon)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 lemon, zested and juiced
Kosher salt
1 tablespoon olive oil
1/4 cup plain breadcrumbs
One 14-ounce can cherry tomatoes or diced tomatoes (don't drain)
Two 6.5-ounce cans chopped clams (don't drain)
8 ounces angel hair pasta, broken in half

Steps:

Mix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)
Heat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag.
(Make sure to pack all of the other ingredients and equipment.)
Build a medium-high campfire that has a grate for cooking.
When ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon.
Divide among 4 bowls and top with breadcrumbs.

CAMPFIRE FOIL BAKED SPAGHETTI SQUASH

Campfire Foil Baked Spaghetti Squash image

Make and share this Campfire Foil Baked Spaghetti Squash recipe from Food.com.

Provided by Montana Heart Song

Categories Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 spaghetti squash
aluminum foil
salt and pepper
margarine or Butter Buds
tomato sauce (optional)

Steps:

Poke holes in squash with knife or tines of fork on the top and sides to make steam vents.
Wrap squash in heavy duty foil. Make the fold on the top. Turn the squash over on top of another piece of foil. Bring up the edges and make another fold. There will be a fold on top and bottom.
Place on a grate on the campfire over coals if possible.
Turn the squash from time to time.
Cook about 20 minutes. Take off the grate. Let set 10 minutes.
Carefully unwrap. Cut down the middle lengthwise. Take out seeds. Take a fork and scrape and loosen the squash from both halves. Place in pie plates so the squash doesn't tip over.
Season with salt and pepper and margarine or Butter Buds.
Serve with tomato sauce if desired.

Nutrition Facts :

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