One Pot Cajun Beef Pasta with Lots of Vegetables is a quick and easy meal that packs a punch of flavor. It combines tender beef, colorful vegetables, and cheesy pasta, all cooked in one pot, making cleanup a breeze. This dish is perfect for busy weeknights or when you want a hearty meal without a lot of fuss.
How to Make One Pot Cajun Beef Pasta with Lots of Vegetables
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves (finely minced)
- 1 onion (chopped)
- 500g/1 lb beef mince (ground beef) (Note 1)
- 1 carrot (medium, shredded using box grater, skin on)
- 1 zucchini (medium, shredded using box grater) (Note 2)
- 1 red capsicum (bell pepper, chopped) (Note 2)
- 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 chicken stock/broth (low sodium, sub beef stock)
- 2 cups water (just regular tap water!)
- 350g/12 oz (3 cups) elbow pasta (macaroni, spirals, penne, ziti, small shells, rigatoni, or similar size, uncooked) (Note 3)
- 1 1/2 cups (tightly packed) colby cheese (or other melting cheese of choice, preferably 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, faintly spicy)
- 1/4 tsp black pepper
- 1 1/4 tsp cooking salt/kosher salt
Directions
- Heat the oil in a large, heavy-based pot with a lid over high heat.
- Cook the onion and garlic for 2 minutes. Add the beef and cook, breaking it up as you go, until no red meat is visible.
- Add the carrot and zucchini, cooking for another 2 minutes until most of the water evaporates. Then, add the capsicum and cook for an additional 2 minutes.
- Add the tomato paste and Cajun spices, cooking for 1 minute.
- Mix in the canned tomato, water (swilling the cans clean), stock, and beans. Bring to a simmer.
- Stir in the pasta and let it come back to a simmer. Put the lid on and lower the heat slightly to medium, so the liquid is simmering gently.
- Cook for 15 minutes, stirring every few minutes to prevent sticking. The pasta should be a little firmer than desired and the mix should be slightly soupy.
- Stir again, smooth the surface, and sprinkle with cheese. Cover and turn off the stove, leaving the pot on the burner for 3 minutes. The residual heat will melt the cheese and finish cooking the pasta.
- Remove from the stove, sprinkle with green onion if desired, and serve immediately while saucy and cheesy!
How to Serve One Pot Cajun Beef Pasta with Lots of Vegetables
Serve your One Pot Cajun Beef Pasta hot, straight from the pot. It pairs well with a simple green salad or crusty bread to soak up the delicious sauce.
How to Store One Pot Cajun Beef Pasta with Lots of Vegetables
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to loosen the pasta.
Tips to Make One Pot Cajun Beef Pasta with Lots of Vegetables
- Use freshly shredded cheese for better melting.
- Feel free to switch up the vegetables based on what’s in season or what you have on hand.
- If you like it spicier, add more cayenne pepper or some hot sauce.
Variation
You can easily adjust the protein in this recipe by substituting the beef with ground turkey, chicken, or even a plant-based meat alternative for a lighter option.
FAQs
Can I use different pasta types?
Yes, you can use any small pasta shape you prefer, but cooking times may vary slightly.
What if I don’t have Cajun spices?
You can substitute with a mix of paprika, cayenne pepper, garlic powder, and onion powder to achieve a similar flavor.
Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat it when ready to serve. Just note that the pasta may absorb more sauce as it sits.
One Pot Cajun Beef Pasta with Lots of Vegetables
A quick and easy Cajun beef pasta dish packed with colorful vegetables and cheesy goodness, all cooked in one pot for minimal cleanup.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 cloves garlic (finely minced)
- 1 onion (chopped)
- 500 g beef mince (ground beef) (Note 1)
- 1 medium carrot (shredded) (use a box grater, skin on)
- 1 medium zucchini (shredded) (use a box grater)
- 1 red capsicum (bell pepper, chopped)
- 2 tbsp tomato paste
- 800 g canned crushed tomato
- 400 g kidney beans (drained) (or other beans of choice, can omit)
- 2 cups chicken stock/broth (low sodium, sub beef stock)
- 2 cups water (just regular tap water!)
- 350 g elbow pasta (uncooked, can use other shapes like macaroni or ziti)
- 1.5 cups colby cheese (or other melting cheese, preferably freshly shredded)
- 1 green onion stem (finely sliced, optional garnish)
Spices and Seasonings
- 1.5 tsp dried thyme
- 1.5 tbsp paprika (sweet/regular, not smoked or spicy)
- 2 tsp garlic powder
- 2 tsp onion powder
- 0.5 tsp cayenne pepper (optional, faintly spicy)
- 0.25 tsp black pepper
- 1.25 tsp cooking salt/kosher salt
Instructions
Cooking
- Heat the oil in a large, heavy-based pot with a lid over high heat.
- Cook the onion and garlic for 2 minutes. Add the beef and cook, breaking it up as you go, until no red meat is visible.
- Add the carrot and zucchini, cooking for another 2 minutes until most of the water evaporates. Then, add the capsicum and cook for an additional 2 minutes.
- Add the tomato paste and Cajun spices, cooking for 1 minute.
- Mix in the canned tomato, water (swilling the cans clean), stock, and beans. Bring to a simmer.
- Stir in the pasta and let it come back to a simmer. Put the lid on and lower the heat slightly to medium, so the liquid is simmering gently.
- Cook for 15 minutes, stirring every few minutes to prevent sticking. The pasta should be a little firmer than desired and the mix should be slightly soupy.
- Stir again, smooth the surface, and sprinkle with cheese. Cover and turn off the stove, leaving the pot on the burner for 3 minutes. The residual heat will melt the cheese and finish cooking the pasta.
- Remove from the stove, sprinkle with green onion if desired, and serve immediately while saucy and cheesy!
Notes
Use freshly shredded cheese for better melting. Feel free to switch up the vegetables based on what’s in season or what you have on hand. If you like it spicier, add more cayenne pepper or some hot sauce. Can easily substitute beef with ground turkey, chicken, or a plant-based alternative for a lighter option.
