Outdoor Cooking Magic Challenge #4, and I'm cooking Hearty Spaghetti from 501 Delicious Heart Healthy Recipes on my grill. Actually I cooked the spaghetti noodles in a dutch oven, but the sauce is done completely on the grill.
In order to cook dishes like this on your grill, you'll need some type of pot that you can put in the grill and leave there, something similar to a pot that you might put in your oven. In my case, that was a deep cast iron skillet. These work so well, because the are great a retaining and distributing heat and since there are no other parts other than the cast iron, it can be put on a hot grill without worry.
I added a little bit of smokiness to the flavor of the sauce by adding a foil packet of wood chips on the grill to smolder and let off some smoke. That added a nice flavor.
Here's the final recipe that I used:
| Hearty Spaghetti |
- 12 ounces spaghetti, uncooked
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 cup sliced mushrooms, optional
- 1 14 oz can no-salt-added stewed tomatoes, undrained
- 1 6 oz can tomato paste
- 1 cup water
- 1 12 oz package all-vegetable burger crumbles
- 1/4 tsp salt
- 2 tbsp dried Italian seasoning
- Cook pasta according to package directions. Cook in a 12" dutch oven, with about 3 inches of water. Leave out the salt and oil. Drain.
- Coat a cast iron skillet with 1 tbsp oil, and add the garlic, onion, (and mushrooms if you have them);cook about 5 minutes stirring occasionally.
- Add foil packet of wood chips to grill, to create a smoky flavor.
- Add tomatoes, tomato paste, and water.
- Add vegetable crumbles, salt, and Italian seasoning.
- Reduce heat on grill and allow to simmer for 10 minutes.
- Serve over the pasta with Parmesan cheese if desired.
And the video:
P.S. Are you cooking along with me? You really can cook anything outdoors. An invaluable resource in doing that is a Dutch oven, so if you don't have one of those in your outdoor cooking toolkit, get one today and see how it can make things easy and versatile for you.
P.P.S, Here's the cookbook that I got this recipe from:
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I made spagetti while cross country skiing. In upstae New York. I made the sauce and dried it in the manner of fruit leather. I pre cooked the pasta and Italian sausage and froze it. On the trail I melted enough snow to rehydrate the sauce, added the pasta & sausage and enjoyed!
Author
Kit, making a leather by drying the sauce sounds great. My grandma used to make apricot fruit leather every year and it was absolutely delicious. Your idea of doing leather with the sauce is great. I’d love to do some tips for backpackers or cross country skiers –do you have others? I’d love to pursuit that with you if you do (maybe an interview, or you could write a guest post for Outdoor Cooking Magic).
That spaghetti sauce looks delicious! I was wondering if you are cooking on a gas grill? If so then is this possible on a charcoal grill? Because then I could just soak some wood chips and throw on the hot coals.
Tom
Author
Tom, I was on a gas grill, but you could definitely do the same on a charcoal grill. You might have to lower the grill or raise the coals to generate enough heat to get the cast iron pan going. And soaking some wood chips and throwing on the hot coals would definitely work then.
I have often used the crumbles in my spaghetti sauce. The wife is a somewhat vegetarian and the crumbles work fine for her. I also like using a can of tomatoes as the base for the sauce. Much better than a bottle of prepared spaghetti sauce and far less calories. I usually go out to the garden for a few basil leaves and cut them up with scissors. It is easy and doesn’t take much time. I cook a box of spaghetti and put half in the freezer.
It makes a nice meal for 4 people.
Author
Rick–thanks for your comments. The spaghetti was very tasty and the crumbles tasted great.