To celebrate the best season to escape to nature, we hosted Jaime Batchell-Shelbert of Wholly Nourished at Postcard Cabins Starved Rock so she could reconnect to her love of cooking and her family in nature. During her stay she created this creamy campfire tomato and boursin pasta to enjoy snuggled in her cabin. Read on for her recipe.
Ingredients:
- 1 pound grape tomatoes
- 4-5 cloves of fresh garlic
- 1 tablespoon olive oil
- ½ teaspoon salt
- 6-oz container of dairy-free garlic and herbs boursin cheese
- 10-oz package cheese tortellini
- 2 cups spinach, roughly chopped
Instructions:
- Heat a cast iron skillet over the campfire. Once hot add the tomatoes and garlic cloves. Drizzle the olive oil over top and season with salt. Stir to coat.
- Cook the tomatoes and garlic for about 10 minutes, stirring occasionally, before nesting the boursin cheese wheel in the center of the skillet.
- Meanwhile, inside the cabin, heat a pot of water over high heat. Once the water is boiling add the tortellini and cook according to package directions. Once done, drain (reserving some of the pasta water) and set aside.
- Back over the campfire, as the cheese begins to melt, continue cooking the mixture an additional 8-10 minutes until the tomatoes are blistered and burst easily with the back of a spoon.
- Gently smash the tomatoes and garlic with the back of a spoon to create a sauce.
- Add in the chopped spinach and cooked tortellini and stir until combined and creamy. Add in some reserved pasta water, ¼ cup at a time, if needed to thin the sauce.
Notes:
- Feel free to substitute cherry tomatoes.
- I used the dairy free Boursin in this recipe because my family prefers the flavor over the dairy version. Either type will work in this recipe.
- If you want to add extra protein to this pasta dish add in a can of drained white beans or chickpeas along with the spinach and tortellini. For a carnivore version, roast some Italian chicken sausage over the fire to serve atop the tortellini.
- This recipe serves 3-4 people depending on serving size and add-ins.
How did you recharge on your escape to nature?
I naturally felt recharged being outdoors, breathing in the fresh air, getting direct sunlight and moving my body. Unplugging from devices and the daily grind created space for more connection (to self, others and nature) and time to rest and recharge mentally and physically.
What intentions have you set for yourself this Fall?
Intentions for fall include taking time to slow down and enjoy the changing of seasons, and to practice more gratitude and mindfulness with journaling and quiet time.