One Pot Cajun Beef Pasta with Lots of Veg Recipe

Introduction

This One Pot Cajun Beef Pasta is a hearty, flavorful meal packed with lots of vegetables and tender ground beef. It’s an easy, all-in-one dish perfect for busy weeknights when you want something satisfying without a lot of cleanup.

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, finely minced
• 1 onion, chopped
• 500g (1 lb) beef mince (ground beef)
• 1 medium carrot, shredded (skin on)
• 1 medium zucchini, shredded
• 1 red capsicum (bell pepper), chopped
• 2 tbsp tomato paste
• 800g (28 oz) canned crushed tomato
• 400g (14 oz) kidney beans, drained (or other beans, optional)
• 2 cups chicken stock or broth, low sodium (can substitute beef stock)
• 2 cups water
• 350g (12 oz, about 3 cups) elbow pasta (or spirals, penne, ziti, small shells, rigatoni)
• 1 1/2 cups colby cheese (or other melting cheese), freshly shredded
• 1 green onion stem, finely sliced (optional garnish)
• 1 1/2 tsp dried thyme
• 1 1/2 tbsp paprika (sweet/regular, not smoked or spicy)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for faint heat)
• 1/4 tsp black pepper
• 1 1/4 tsp cooking salt or kosher salt

Instructions

1. Step 1: Heat the olive oil in a large heavy-based pot with a lid over high heat.
2. Step 2: Add the chopped onion and minced garlic, cooking for about 2 minutes until fragrant.
3. Step 3: Add the beef mince and cook, breaking it up as you go, until no pink remains.
4. Step 4: Stir in the shredded carrot and zucchini, cooking for 2 minutes until most of their released water evaporates.
5. Step 5: Add the chopped red capsicum and cook for another 2 minutes.
6. Step 6: Mix in the tomato paste and all the dried spices (thyme, paprika, garlic powder, onion powder, cayenne, black pepper, salt). Cook for 1 minute to release the flavors.
7. Step 7: Pour in the crushed tomatoes, water (use the tomato cans to measure and swill clean), chicken stock, and drained kidney beans. Stir to combine and bring to a simmer.
8. Step 8: Add the uncooked pasta and stir well. Cover with the lid and reduce heat to medium, maintaining a gentle simmer.
9. Step 9: Cook for 15 minutes, stirring every few minutes to prevent sticking. The pasta should be slightly firm and the sauce a bit soupy.
10. Step 10: Stir gently to smooth the surface, sprinkle all the shredded cheese over the top, then cover and turn off the heat. Let it sit for 3 minutes to melt the cheese and finish cooking the pasta.
11. Step 11: Remove the lid, sprinkle with sliced green onion if using, and serve immediately while saucy and cheesy.

Tips & Variations

• Use freshly shredded cheese for better melting and a creamier texture.
• Try swapping kidney beans for black beans or omit them for a meatier dish.
• Add some chopped jalapeño or smoked paprika for a smoky twist.
• Use gluten-free pasta if needed; just check the cooking time as it may vary.
• Feel free to add other vegetables like mushrooms or spinach for extra nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the sauce if it has thickened. This dish does not freeze well due to the pasta texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute the elbow pasta with spirals, penne, ziti, rigatoni, or small shells. Just ensure the size is similar for even cooking.

Is this recipe spicy?

The recipe has mild heat from paprika and optional cayenne pepper. You can adjust the cayenne or omit it completely if you prefer no spiciness.

One Pot Cajun Beef Pasta with Lots of Veg Recipe

Print Recipe

★★★★★

5 from 85 reviews

A hearty and flavorful One Pot Cajun Beef Pasta packed with plenty of vegetables and seasoned with aromatic Cajun spices. This all-in-one dish is perfect for a comforting weeknight meal, combining tender ground beef, shredded carrot and zucchini, diced red capsicum, creamy cheese, and tender pasta cooked together in a savory tomato and bean sauce.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun/American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, finely minced
• 1 onion, chopped
• 500g (1 lb) beef mince (ground beef)
• 1 medium carrot, shredded (skin on)
• 1 medium zucchini, shredded
• 1 red capsicum (bell pepper), chopped
• 2 tbsp tomato paste
• 800g (28 oz) canned crushed tomato
• 400g (14 oz) kidney beans, drained (or other beans of choice, can omit)
• 2 cups low sodium chicken stock or beef stock
• 2 cups water (regular tap water)
• 350g (12 oz / 3 cups) elbow pasta (macaroni, spirals, penne, ziti, small shells, rigatoni, or similar size), uncooked
• 1 1/2 cups tightly packed colby cheese (or other melting cheese), freshly shredded
• 1 green onion stem, finely sliced (optional garnish)

Spices and Seasonings

• 1 1/2 tsp dried thyme
• 1 1/2 tbsp paprika (sweet/regular, not smoked or spicy)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for faint heat)
• 1/4 tsp black pepper
• 1 1/4 tsp kosher or cooking salt

Instructions

1. Heat the oil: In a large heavy-based pot with a lid, heat 1 tablespoon of olive oil over high heat until shimmering.
2. Cook vegetables and beef: Add chopped onion and minced garlic to the pot and cook for 2 minutes until fragrant and softened. Add the ground beef, breaking it apart with a spoon as it cooks until no red meat remains. Next, stir in the shredded carrot and zucchini, cooking for 2 minutes until most of their released water evaporates. Then add the chopped red capsicum and cook for another 2 minutes to soften.
3. Add spices and tomato paste: Stir in 2 tablespoons tomato paste along with dried thyme, paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt. Cook everything together for 1 minute to develop rich flavors.
4. Make the pasta sauce: Pour in the canned crushed tomatoes, 2 cups water (use the canned tomato jars to swill clean), 2 cups low sodium stock, and drained kidney beans. Stir well and bring the mixture to a gentle simmer.
5. Add pasta and simmer: Add the dry elbow pasta to the pot and stir to combine. Let it return to a simmer, then cover with the lid and reduce the heat slightly to medium to maintain a steady simmer. Avoid boiling vigorously.
6. Cook pasta: Cook for 15 minutes, stirring every few minutes to prevent sticking or burning on the bottom. The pasta should be slightly firmer than desired in the center and the sauce somewhat soupy, as it will absorb more liquid in the finishing step.
7. Melt cheese and finish: Stir the pasta gently to smooth the surface, then sprinkle the shredded colby cheese evenly over the top. Cover with the lid and turn off the stove, leaving the pot on the burner. Let it sit for 3 minutes to allow the residual heat to melt the cheese and finish cooking the pasta.
8. Serve: Remove the lid, sprinkle with finely sliced green onion if using, and serve immediately while the dish is saucy and the cheese is warm and gooey.

Notes

• You can substitute kidney beans with other beans or omit them if preferred.
• Use any small shaped pasta such as macaroni, spirals, penne, ziti, small shells, or rigatoni for best results.
• Shredding the carrot and zucchini helps them cook quickly and blend into the sauce.
• Use freshly shredded cheese for a better melt compared to pre-shredded varieties.
• The dish is slightly spicy but can be adjusted by omitting cayenne pepper or using smoked paprika for a different flavor.
• Stirring regularly during simmering prevents the pasta from sticking to the pot bottom.
• Letting the cheese melt off heat ensures a creamy texture without burning or sticking.

Keywords: One pot Cajun beef pasta, beef pasta with vegetables, Cajun pasta recipe, easy one pot dinner, creamy beef pasta, hearty pasta with beans