Cooking and dehydrating pasta gives you nearly instant pasta – a boon for pantry staples when prepping meals for long-term storage. Get those large mason jars filled and marked – and you will eat well when the power is out.
Instant Pasta In A Jar
- 16 ounces cooked & dehydrated small pasta shapes*
- 1 cup dehydrated or freeze-dried vegetables
- 5 packets broth concentrate, or 5 tsp lower sodium bouillon, or 5 Tbsp homemade broth powder
- 1 Tbsp or 1 packet olive oil
- 10 to 12-ounce can or 7-ounce pouch chicken
- ½ cup Parmesan cheese (green can kind)
- 6 cups water
Add everything but the cheese to a large saucepan, add in the water.
Bring to a boil, stirring often, then turn off heat. Cover tightly and let sit for 10 minutes.
Stir in cheese.
Serves 4 to 8, depending on appetite size, and if you serve other food with it.
The 16 ounce dehydrated pasta would be 16 ounces precooked, so a standard package of pasta.
Gluten-free pasta can be used instead.