This simple and delicious recipe is ideal for a quick meal where you don’t need to worry too much about everything being perfectly cooked. It’s wholesome, comforting, and packed with flavour. Plus, it’s vegetarian-friendly!
Ingredients
- 300g fusilli pasta
- 1 tin chopped tomatoes
- 2 cups vegetable stock
- ½ medium yellow onion, sliced
- 4 garlic cloves, sliced
- 1 teaspoon dried oregano
- ⅓ cup fresh basil leaves, firmly packed
- 1 tablespoon olive oil
- ¼ teaspoon dried crushed red pepper (optional)
- 150g baby spinach (one small bag)
- Freshly grated Parmesan cheese for serving
Equipment Required
- Billy with lid and handle
- Spoon for stirring
- Sharp knife
- Chopping board
- Measuring jug
- Can opener
- Washing up bowl/tea towel
- Cooking on an open fire? Washing-up liquid (for the outside of the pan)
- Cooking on a stove? Stove and gas
Instructions
For stove cooking:
- In a large billy or pot, combine the first eight ingredients (pasta, tomatoes, vegetable stock, onion, garlic, oregano, basil and olive oil) and the dried crushed red pepper if you’re using it.
- Cover the pot and bring to a boil over medium-high heat (about 12 to 15 minutes).
- Once boiling, reduce the heat to medium-low and cook covered for 10 to 12 minutes or until the pasta is al dente. Stir every 5 minutes.
- Remove the pot from heat and stir in the baby spinach. Cover again and let it stand for 10 minutes.
- Stir once more just before serving and top with freshly grated Parmesan cheese.
For open fire cooking:
- Before starting, apply a thin layer of washing-up liquid to the outside of the pot to make cleaning up easier after cooking.
- In the same large billy or pot, combine the first eight ingredients (pasta, tomatoes, vegetable stock, onion, garlic, oregano, basil, and olive oil) and the dried crushed red pepper if desired.
- Carefully place the pot on the embers of the fire. Cover and bring the ingredients to a boil (this will take around 12 to 15 minutes depending on the heat of the fire).
- Once boiling, move the pot to the edge of the fire where the heat is less intense. Cook covered for another 10 to 12 minutes, or until the pasta is al dente, stirring every 5 minutes.
- Remove from heat and stir in the baby spinach. Cover and let stand for 10 minutes.
- Stir just before serving and enjoy with freshly grated Parmesan cheese.
Safety Warning:
Scouts should take extra care when cooking on a stove or over an open fire. Ensure pans are handled safely to avoid burns or spills, and always supervise the cooking process to prevent accidents.
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