Creamy Kale and Parmesan Pasta

Creamy Kale and Parmesan Pasta

Here’s the recipe for our day 1 dinner meal on the West Coast Trail.

Makes 1  serving.
Preparation Time: 5 minutes.
Cook Time: 5 minutes.
Equipment: measuring cup, measuring spoon, Ziploc bag, fuel, camping stove


  • 1 cup egg noodles
    (Egg noodles tend to have a little extra protein than plain. Try looking for a noodle shaped with a larger surface area and requiring minimal time to cook. The one I found indicated 3-4 minutes cooking time). 
  • 1 cup dehydrated kale


  • 1 tbsp cheese, parmesan
  • 1 tbsp walnuts (or pine nuts if you’re feeling fancy and want to pay a little extra), crushed
  • 1 tbsp bacon flavoured bits, dried (optional)
  • 1 tbsp basil, dried
  • 1 tbsp garlic powder
  • 2 tbsp onion flakes
  • 1/2 tsp broth powder (optional)
  • 2 tbsp skim milk powder
    (Skim milk powder not only adds a creamy flavour, but can also be a cheaper alternative for protein powder – generally a replacement of 2 (skim milk powder) :1 (protein powder) ratio) 


  1. Bring 2 cups water to a boil.
  2. Empty pasta noodles and kale in and boil for 3-5 minutes until noodles are cooked. Pour out excess water as needed.
  3. Add in seasoning and mix well.

Nutritional Facts

1 Serving 
Calories: 684 kcal (Dry weight: 152g (4.5 kcal per gram) )
Fat: 14.2g
Carbohydrates: 109.5 g
Fiber: 9.7 g
(Net Carbohydrate: 99.8 g)
Protein: 29.6 g

A Source of:

  • Protein
  • Carbohydrate
  • Fiber



3 Comments Add yours

  1. chefkreso says:

    Sounds like a delicious recipe


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