Now that summer is over, a whole new slew of camping options are available in SoCal. Not too much more time for bagging any peaks, but it’s the best time to go play in the desert. As for me, I’m planning on going to Joshua Tree National Park as much as possible. It’s one of my favorite places and definitely my go-to weekend getaway in fall. The scenery is amazing and, the rock climbing options are endless.
The cooler weather also brings on this primal craving for comfort foods that are rich and filling. This Mascarpone Cheese and Smoked Salmon pasta recipe fits exactly that bill. It may sound fancy but really, it’s a basic pasta recipe with a little gourmet twist.
Although I’m a carnivore, I don’t enjoy dealing with raw meat, especially when I’m camping. Smoked salmon is a tasty alternative for canned tuna or pre-cooked chicken. You can eat it right out of the package and it’s easily broken up in smaller chunks for snacking or adding to an entrée. In this recipe, I used lox, the kind that is usually served in thin slices with cream cheese and bagels. You can also buy smoked salmon filets. These are ideal for backpacking since they are usually sold in vacuum-sealed packaging and don’t need any refrigeration.
This Mascarpone Cheese and Smoked Salmon pasta recipe is easy enough to appeal to the most rudimentary camp chef while still satisfying the most refined taste buds.
Mascarpone Cheese and Smoked Salmon Pasta
Yield
2 generous servingsPrep Time / Cook Time
/Activity Guide
Bike Touring, Car CampingIngredients
- 1/2 pound pasta, farfalle or penne
- 2 ounces smoked salmon, chopped
- 4 ounces mascarpone cheese
- 1/2 cup peas (canned or frozen defrosted)
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- salt and pepper, to taste
- parmesan cheese (optional)
- red chile flakes (optional)
Tools
- Can opener
- Cutting board
- Knife
- Large pot
- Medium bowl
- Spoon
Method
- Add 1 tablespoon of oil to pot and place over stove at medium heat. When oil is hot, add garlic and saute until fragrant and slightly browned. Add peas for a minute or so. Pour peas and garlic into bowl and set aside.
- Cook pasta according to package directions. When pasta is al dente or to your liking, drain and add the garlic-pea mixture, along with remaining olive oil, mascarpone cheese, and chopped smoked salmon. Season to taste with salt and pepper. Sprinkle with Parmesan cheese and red chili flakes, and serve immediately.
I like smoked salmon! This dish seems sophisticated and yummy!
five forks from me!
Never in my life have I made something as tasty as this. This was the best thing that I have ever made. This will be a repeat for sure!
Wow! Thanks for the high praises ;D Glad you enjoyed it so much. In fact, I think I’m going to make this this week!
I was going to make this tonight and it would be water Saturday night at a camping potluck. Do you think it would hold up in the fridge and cooler ?
Sorry- to be more clear. It’s thursday night and would be consumed Friday night. Thanks!
Hi Mary Jayne! I think the dish would hold up fine in the cooler. It could easily be served chilled or at room temp. If you plan on reheating, do so gently and with some oil and add smoked salmon last once the pasta is reheated. Have a great trip!