I went on my first canadian camping trip this weekend! It was sooo much fun. I haven’t been been camping since I was a kid. We used to go to France every summer with my Dad, but our main condition on choosing a campsite was having a pool, preferably with a big slide, so that we could spend all day dunking each others heads in and bomb diving in the water.
Camping isn’t something we do so much in england, probably because the chance of rain is about 90%, even in summer. But here in canada they do camping serious adulting style. There’s no glamping here. It’s in the woods camping, preferably near a lake, with all the cooking equipment to make campfire food. Because let’s face it camping is really all about the food. The first night we did classic fire cooked burgers which were yummm! The second night we made a version of this pasta, though with some sausages added on top, because it’s can’t really count as camp food if it doesn’t have something grilled in the fire can it. I recommend eating this sitting around a campfire, but if you haven’t got a camping trip lined up, it’ll be just as good as an any weeknight easy dinner.
Roasted Tomato and Kale Pasta
Serves: 2
dairy free*, gluten free*, vegan*
200g tagliatelli
500g cherry tomatoes
small bunch of kale
1 carrot
3 tbsp olive oil
juice of 1/2 lemon
70g of feta
small handful of parsley
salt and pepper
Preheat the oven to 200C.
Halve and toss tomatoes with oil on baking tray, season with salt and pepper. Roast for 20mins until soft.
Add tagliatelle to a pot of boiling water, cook as per pack instructions. Chop the kale up and add to the pasta for the last minute. Slice the carrot thinly. Drain the pasta. Stir in the olive oil and lemon, salt and pepper. Top with tomatoes, carrot, feta and parsley.
*for vegan and dairy free leave out the feta. for gluten free use gluten free pasta.
