Camping Series: Gluten-free Italian pasta with beans

This hearty, gluten-free, Italian-inspired camping pasta is redefining what camping food can be. It’s delicious, sophisticated, and surprisingly easy to make on a camping stove or over a fire pit. The rich, creamy sauce, that comes from coconut milk and tomato paste, and gluten-free cassava pasta and red beans make this a filling, satisfying dish – perfect for those chilly nights by the campfire.

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Our recent camping trips in BC, Canada have been about more than just soaking in the incredible scenery – they’ve turned into a bit of a culinary adventure too! From energizing breakfasts to hearty dinners after a long day of hiking, food has become a highlight of our outdoor experiences. Over Labour Day weekend, we camped by the stunning Kalamalka Lake, where the turquoise waters were just as breathtaking as the meals we cooked up.

We tried out a few new recipes that we’re excited to share in our camping series. In this post, we’re bringing you a super tasty and easy-to-make gluten-free Italian pasta with beans – perfect for camping!

When it comes to camping food, a few tips can make the cooking process easier and more enjoyable:

• Opt for canned goods: For example, instead of using dried beans, which take longer to cook and can be harder to digest, choose canned ones. They are easier on the stomach (due to less phytic acid) and save time. Just make sure to drain the excess liquid.
• Prep at home: Don’t rely on washing and chopping veggies at the campsite. Prepping at home –chopping vegetables and packing them in portioned zip-lock bags saves you time, leaving you more freedom to enjoy the outdoors. More on it in our recent post.
• Stick to one-pot meals: Cooking everything in one pot, pan, or skillet not only saves space in your car but also cuts down on cooking and cleanup time. There are tons of food ideas that require minimal gear, making it easy to embrace the simplicity of camp cooking.
• Get creative with substitutions: Don’t stress about following recipes to the letter when camping. Swap ingredients as needed! For example, try using leek instead of yellow or white onion for a more delicate flavour, or replace spinach with heartier kale, which lasts longer in a cooler.

This Gluten-Free Italian camping pasta with red kidney beans is a perfect example of a simple yet impressive dish. Creamy, hearty, and full of flavour, it became the highlight of our recent trip. After a long day of hiking and exploring, it was the perfect comforting meal to wrap up the day.

Why You’ll Love It:

• Easy to make: All you need is one skillet or deep pan, and with pre-chopped and canned ingredients, it’s a straightforward process of adding everything step by step.
• Healthy: Packed with 17 grams of protein per serving and 12 grams of fibre, this is the ultimate filling and satisfying meal. The veggies add a boost of vitamins like C and K, plus potassium, making this a well-balanced dish all in one pot.
• Delicious: With fragrant basil, rich Parmesan, and a creamy tomato-coconut milk sauce, this pasta is more than just a camp meal – it’s feast-worthy. The cassava penne adds a perfect chewiness, pairing beautifully with the creamy texture of sauce.

Gluten-Free Italian Pasta With Beans Ingredients:

• 1 teaspoon cooking oil (we prefer avocado oil)
• 1/2 leek stalk (white part only)
• 1 garlic clove, finely chopped
• 1 cup cherry tomatoes, quartered
• 1 can (12 oz) tomato paste
• 1 can (12 oz) red kidney beans, drained
• 1 cup chopped basil leaves
• 1/2 can (12 oz) full-fat coconut milk
• 2/3 cup cassava pasta
• Salt and pepper to taste
• 1 tsp dried Italian herbs
• 1/2 cup grated Parmesan cheese
• 2 cups vegetable broth (optional: if cooking dry pasta in the same pan)

Step-by-step:

1. Heat the oil in a skillet over medium heat. Sauté the leek until softened and fragrant, about 5 minutes. Add the chopped garlic and cook for another minute.

2. To speed up the process in the meantime, cook cassava pasta in boiling water in a separate pot for 11 minutes.
3. Toss in the quartered cherry tomatoes and cook for 5 minutes until they start to soften.

4. Stir in the tomato paste and let it heat through. Then, add the coconut milk and stir to combine.

5. Mix in the red kidney beans and cooked cassava pasta. Cook everything together for another 5-10 minutes.

6. Stir in the chopped basil just before serving, and top with a handful of grated Parmesan.

Tips to Enhance Your Gluten-Free Italian Pasta Experience:

• You can boil the pasta separately for around 11 minutes, or if you prefer, add the dry pasta directly into the pan after combining the tomato paste and coconut milk. In this case, add an extra 2-3 cups of vegetable broth and cook for another 15-20 minutes before moving to the next step.
• Swap out the red beans for white cannellini beans or chickpeas for a more Mediterranean vibe. Just make sure to drain them before adding.
• It’s also a great dish to make in a Dutch oven over the campfire.

Dish Variations:

• More veggies: Feel free to add more vegetables like bell peppers, zucchini, or mushrooms. Sauté them with the leek and garlic at the beginning. You can also replace the basil with spinach or kale.
• Different pasta options: Cassava pasta is our favourite gluten-free pick because it’s so chewy and delicious, but chickpea pasta or any option you prefer works great too. You can also switch things up by trying different shapes like penne, ziti, farfalle, or fusilli.
• Spice it up: Add a pinch of chilli flakes if you like a little heat.

Serving Suggestions:

This hearty pasta is perfect on its own, topped with Parmesan and fresh basil, or you can pair it with a simple salad or some soft bread to soak up the extra sauce.

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