Adventure meal
Adventure meal
Pasta al Ragù
Delivered within 48 working hours, for orders placed on a weekday
Our Lowpact Pasta al Ragù features tender meat slow-cooked and marinated in a rich red wine tomato sauce, served with durum wheat pasta for a comforting meal.
Fully cooked in Belgium using high-quality organic ingredients, this lactose-free dish weighs only 135g and packs 705 kcal, offering a perfect weight-to-energy ratio for outdoor adventures.
Pasta al Ragù means:
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Generous: 135g dehydrated / 410g rehydrated.
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Efficient: an excellent weight-to-calorie ratio.
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Practical: only 260ml of water required thanks to the internal fill line.
Ingredients: Pasta (durum WHEAT) (27%), minced meat (pork 80%, beef 20%, salt, pepper) (19%), passata, carrot, CELERY, red wine, onion, olive oil, spices, salt.
Allergens: Wheat (gluten), Celery.
How to prepare your meal?
Heat the water
Bring the required amount of water to a boil.
Fill the pouch
Pour the boiling water directly inside up to the fill line. Stir well so every ingredient is soaked.
Wait for the time indicated
Seal the pack tightly with the zip to trap the heat. Leave to stand for the time indicated on the product page.
Enjoy!
Give it one last stir to release all the aromas. Your Lowpact meal is ready — enjoy!
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Lowpact in the media
“Lowpact, the young Belgians reinventing the hiking meal” RTBF, June 20, 2026
Lowpact vs. classic adventure meals
| Criteria | Lowpact | Classic adventure meals |
|---|---|---|
| Method | Cooked meal, then dried | Separately freeze-dried ingredients |
| Manufacturing location | Belgium | Varies by brand |
| Organic farming | Certified | Varies by brand |
| Additives and flavour enhancers | None | Varies by brand |
What adventurers say
Day 6 of the GR20, arrived at the refuge at 7:30pm with jelly legs.
14 minutes later I had a real ragù in my hands, nothing like the rubbery texture you get with classic freeze-dried meals.
Best of all, the portion is honest. I made it through to the next day without snacking.
I was afraid of a bland curry, the kind of emergency-ration taste. Not at all: the spices are bold without being overpowering, the coconut milk rounds things out and the lemon lifts the whole dish.
The portion is generous, I finished almost too full, and that was after 60 km straight. It's become my default evening meal.
Finding expedition meals that are both vegetarian and lactose-free is normally an obstacle course.
Most brands just dump powder everywhere. Here, it's coconut milk, and the dehydrated soy has real bite, not the usual spongy texture. I eat it without feeling like it's a watered-down version of the classic dish.
I wanted something that would really warm me up, and the Pasta Arrabiata has just the right kick.
The basil really comes through, and the Belgian minced meat gives the dish body. The portion looked big when I poured the water in, and that's a good thing: I finished it all and slept with a full stomach, no 4am hunger pang.
Cooking on board is rough when the sea's up. The Pad Kaprao blew me away, nothing like the canned meals we usually have on board.
The portion easily works as a full dinner for an active adult. And no dishes to wash, which is worth its weight in gold on a boat.
The real test for a high-altitude meal is whether it still goes down when you've lost your appetite. This one does.
The spices open up your appetite instead of crushing it. 700 kcal for 140 g in the pack, at that ratio I stop arguing about the price. Two meals a day and I got through three days of climbing without a single low.
I've been vegetarian for ten years and I've tried pretty much every veggie bolognese on the market. This is the first one where the red wine tomato sauce gives enough depth that you don't miss the meat.
The soy protein holds its texture all the way through. A generously sized portion after a 3-hour outing, which never happens with freeze-dried meals.
Pushing limits, even on your plate
Victor, Martin and Alfred
