The Campfire Cook Recipe PT3 – Robbyn’s veggie spicy tomato pasta

A vegetarian friend of mine has cooked this for me a number of times, I personally like a fair amount of chili so that its really hot but the flavours carry through to a milder version if you prefer. The Perfect throw together dish that shouldn’t take you more than 15 mins from pot to plate.


2 cups of dried pasta of your choice Water to cook the pasta 1 pinch of salt 1 tin of cheap chopped tomatoes (cheaper the better as the water concentration is higher) 1 white onion, diced 1 teaspoon of Marigold Swiss vegetable bouillon (or 1 vegetable stock cube if you cant find this) 2 tablespoons of lemon juice 2 tablespoons of light soy sauce 1 handful of fresh coriander, chopped with the thick stalks removed (do not use dried, it completely alters the flavour) 1 or more chillis, finely chopped (depending on how much heat you want) 1 garlic clove, finely chopped Oil to cook


  1. Hang your dutch oven over your fire
  2. Add the water and bring to the boil, when the water is boiling add the pasta and the pinch of salt
  3. When cooked through remove from dutch oven and set aside, empty water from dutch oven.
  4. Rehang dutch oven over fire
  5. Add the oil and when the dutch oven is up to temperature add the onion and garlic
  6. Sweat the onions till they are almost see-through but do not burn (if you burn garlic it turns very bitter!)
  7. Add the tin of tomatoes and teaspoon of bouillon / stock cube
  8. Stir until the tomatoes start to simmer and the stock has fully mixed in
  9. Add the lemon juice and soy sauce
  10. Remove the dutch oven from the fire and stir in the coriander
  11. Pour over Pasta and serve, add salt to taste.

Enjoy! T.C.C