Pasta with Pumpkin Sauce
150 g (5 oz) Pumpkin Pasta (found in Asian stores) or angel hair pasta
1 jar pumpkin sauce – dehydrated
75 g (2 – 3 oz) dehydrated vegetables (I like mix of peas, corn, carrots, bell peppers, and onions)
1 pouch (7 oz) Chicken – dehydrated (or fresh if weight is not an issue. Check package to ensure refrigeration is not needed)
1/3 cup cheese powder or shelve stable cheese
Place all ingredients except for pasta in a Ziploc freezer bag
Pack pasta separately
Pour 10 oz of boiling water into the Ziploc bag
While content in Ziploc bag is re-hydrating, bring water to a boil in your pot and place pasta in it. Simmer for 3 minutes, then let sit for 2 more minutes.
Strain the pasta and mix with the content in your Ziploc bag.
Stir and enjoy!