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Veggie Loaded Cajun Beef Pasta

Veggie Loaded Cajun Beef Pasta

A one pot Cajun spiced pasta with ground beef, shredded carrot and zucchini, beans and melted Colby cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine American, Cajun
Servings 6 servings
Calories 630 kcal

Equipment

  • large heavy-bottomed pot with lid
  • Box grater
  • Wooden spoon

Ingredients
  

Main Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic finely minced
  • 1 medium onion chopped
  • 1 lb ground beef 80/20 or 85/15
  • 1 medium carrot shredded on a box grater, skin on
  • 1 medium zucchini shredded on a box grater
  • 1 red bell pepper chopped
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) kidney beans drained and rinsed
  • 2 cup low sodium chicken broth
  • 2 cup water
  • 12 oz elbow pasta uncooked
  • 1 ½ cup shredded Colby cheese freshly shredded melts best
  • 1 green onion thinly sliced for garnish
  • 1 ½ tsp dried thyme
  • 1 ½ tbsp sweet paprika not smoked
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • ½ tsp cayenne pepper optional
  • ¼ tsp black pepper
  • ½ tsp kosher salt

Instructions
 

Cooking

  • Soften the aromatics. Heat the oil in a large heavy pot over medium-high heat and cook the onion and garlic for 2 minutes until fragrant.
  • Brown the beef. Add the beef and crumble it for 5 to 6 minutes, until no pink remains and it reaches 160 degrees F.
  • Cook the vegetables. Add the carrot and zucchini for 2 minutes until most of the water cooks off, then the bell pepper for 2 minutes.
  • Toast the spices. Stir in the tomato paste and all the spices for 1 minute until the paste darkens.
  • Build the sauce. Add the tomatoes, broth, water and beans and bring to a simmer, scraping the bottom of the pot.
  • Cook the pasta. Stir in the pasta, cover and simmer on medium-low for 15 minutes, stirring every few minutes, until just shy of tender.
  • Melt the cheese. Sprinkle with Colby, cover, turn off the heat and rest for 3 minutes until melted, then top with green onion.

Notes

Substitutions: Use ground turkey for the beef, black beans for the kidney beans and Monterey Jack for the Colby.
Tips: Stir every few minutes so the pasta does not stick, and use freshly shredded cheese for the smoothest melt.
Storage: Refrigerate in an airtight container for 3 to 4 days and reheat with a splash of broth.
Keyword Beef Pasta, Cajun Beef Pasta, One-Pot Pasta, Quick Dinner, Vegetable Pasta, veggie loaded cajun beef pasta