Pasta with Sun-Dried Tomatoes, Prosciutto and Mascarpone
25 min
Rich, creamy pasta that comes together in minutes. The salty prosciutto plays perfectly against sweet sun-dried tomatoes.
pastaitaliancreamy
Perfect camp food — sear the reindeer shavings straight from frozen, toss in mushrooms and onion, pour over cream, and dinner's ready in 20 minutes.
Instructions
- 1
Heat up your pan or pot on the camp stove until it's properly hot. Add a little oil or margarine, then sear the reindeer shavings quickly until they get a nice colour. If your pan is small, do this in batches. Set the meat aside on a plate.
- 2
Fry the mushrooms and onion in the same pan until golden.
- 3
Add the meat back in, then pour over the cream.
- 4
Toss in the spring onion and season with salt and pepper. Let it bubble for 2–3 minutes, until the cream has thickened a bit and the vegetables are tender.
- 5
If you want to go all out, bring some fresh thyme or a few crushed juniper berries to flavour the stew. Serve with lingonberry jam — either packed from home or picked along the way.
Per average serving
653
Calories
kcal
33.5
Protein
g
44.8
Carbs
g
43
Fat
g
17.1g
Fiber
15.9g
Sugar
188mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
653
Calories
kcal
33.5
Protein
g
44.8
Carbs
g
43
Fat
g
17.1g
Fiber
15.9g
Sugar
188mg
Sodium
Tips from the kitchen
- Sear the reindeer shavings straight from frozen and don't crowd the pan. If you dump all 400 g in at once it just steams and turns grey instead of getting colour, so split it into two batches if your pan is on the small side.
- Get the pan properly hot before the meat goes in. Reindeer shavings are thin and cook in seconds, so a screaming hot pan means a quick sear and the inside stays tender.
- Let the cream bubble a couple of minutes before you call it done. You want it to thicken enough to coat the back of a spoon. If it stays watery, give it another minute over the heat.
- Add the spring onion late so it keeps a bit of bite. Tossed in right at the end it stays fresh against the cream instead of going limp.
- Crush the juniper berries before they go in so they release their flavour. Whole ones just rattle around and don't do much.
Ways to vary it
- Stir a spoonful of brown cheese (brunost) into the cream for a sweeter, deeper sauce. Let it melt in slowly so it doesn't clump.
- Swap the red onion for a leek if that's what you've got. Slice it thin and fry it down until soft.
- A splash of soy or a small spoon of mustard stirred into the cream gives the sauce a bit more backbone, if you fancy it.
Storage & leftovers
Keeps in the fridge for 2 to 3 days in a sealed container. Cream-based stews can split a little when frozen, so it's better fresh, but it'll survive a freeze if you must. Reheat gently in a pan over low heat and stir now and then, a hard boil will make the cream grainy.
What to serve with it
Boiled potatoes or mashed potatoes soak up the cream nicely, and the lingonberry jam on the side cuts through it. Some flatbread works too if you're cooking at camp.
UC
By Untrained ChefPublished 2 May 2026 · Updated 11 July 2026
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