05/27/2026
🍝 The Camp Cook: One-Pot Spring Pasta
One pot. One burner. 15 minutes. Dinner sorted.
➡️ What you need (serves 2 — double for 4):
8oz pasta (linguine, spaghetti or penne)
2 cups chicken or vegetable broth
1 cup water
3 garlic cloves, minced
1 cup cherry tomatoes, halved
2 large handfuls of spinach
1 teaspoon Italian seasoning
Salt and pepper to taste
Parmesan to serve
Juice of half a lemon
➡️ How to make it:
Add the pasta, broth, water, garlic, cherry tomatoes, and Italian seasoning to a single pot. The liquid should just cover the pasta — add a splash more water if needed. Bring to a boil over your camp stove, then reduce to a steady simmer.
Stir every couple of minutes to stop the pasta sticking and help the starch release into the liquid. Cook for 9 to 11 minutes until the pasta is just tender, and most of the liquid has been absorbed into a loose, silky sauce.
Take the pot off the heat, stir in the spinach and let it wilt for a minute. Squeeze over the lemon juice, season generously with salt and pepper, and finish with a good handful of parmesan. Eat straight from the pot.
Want to make it heartier? Try one of these:
🥓 Fry off a few rashers of bacon or pancetta in the pot first, set aside, then cook the pasta in the same pot. Crumble back over at the end.
🍗 Stir in shredded rotisserie chicken with the spinach for a more substantial meal. Pre-cooked at home and stored in your cooler.
🌶️ Add a pinch of chili flakes with the garlic for a gentle heat that works really well with the lemon and parmesan.
🥖 Serve with warm bread. Tear and dip straight into the sauce. Trust us on this one.
➡️ Pro tip: keep it at a steady simmer and stir regularly. If the heat is too high and you stop stirring, the pasta can catch on the bottom. A camp stove gives you the best control. If you're cooking over a campfire grate, keep the pot elevated slightly and watch it closely.
Save this for your next trip and tag someone you'd make this with around the fire 👇
