One Pot Cajun Beef Pasta with Lots of Veg Recipe

Introduction

This One Pot Cajun Beef Pasta is a hearty and flavorful meal packed with a variety of vegetables and tender beef. It’s a comforting dish that combines spicy Cajun spices with cheesy goodness, all cooked together in one pot for easy 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 (with 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 low sodium chicken stock (or beef stock)
• 2 cups water
• 350g (12 oz or 3 cups) elbow pasta (uncooked)
• 1 1/2 cups tightly packed colby cheese, freshly shredded
• 1 green onion stem, finely sliced (optional garnish)
• 1 1/2 tsp dried thyme
• 1 1/2 tbsp paprika (sweet or regular)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• 1/4 tsp black pepper
• 1 1/4 tsp kosher salt or cooking salt

Instructions

1. Step 1: Heat the olive oil in a large heavy-based pot with a lid over high heat.
2. Step 2: Cook the chopped onion and minced garlic for 2 minutes until fragrant. Add the beef mince and cook, breaking it up with a spoon, until no longer pink.
3. Step 3: Stir in the shredded carrot and zucchini and cook for 2 minutes, allowing most of the moisture to evaporate. Add the chopped red capsicum and cook for another 2 minutes.
4. Step 4: Add the tomato paste and all the dried spices (thyme, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt). Cook for 1 minute to enhance the flavors.
5. Step 5: Pour in the canned crushed tomatoes, water (use the tomato cans to measure and swill out any remaining sauce), chicken stock, and drained beans. Stir to combine and bring to a simmer.
6. Step 6: Add the uncooked pasta and stir well. Cover with the lid and reduce the heat to medium so the liquid simmers gently.
7. Step 7: Cook for 15 minutes, stirring every few minutes to prevent sticking. The pasta should be slightly firmer than desired and the sauce a bit soupy at this point.
8. Step 8: Stir to smooth the surface, sprinkle the shredded cheese evenly over the top, then cover again. Turn off the heat and let the pot sit for 3 minutes to allow residual heat to melt the cheese and finish cooking the pasta.
9. Step 9: Remove the lid, garnish with sliced green onion if desired, and serve immediately while the cheese is gooey and the pasta is saucy.

Tips & Variations

• Use freshly shredded cheese for better melting and creaminess.
• Swap kidney beans for black beans or omit if you prefer a meatier dish.
• Try different pasta shapes such as penne, rigatoni, or small shells depending on your preference.
• Adjust cayenne pepper to control the spiciness to your taste.
• Add a splash of cream or half-and-half at the end for a richer sauce.

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.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, you can substitute beef mince with ground turkey, chicken, or pork depending on your preference. Adjust cooking times accordingly to ensure the meat is fully cooked.

Is it necessary to drain the beans?

Draining and rinsing canned beans helps reduce excess sodium and prevents the sauce from becoming too watery, but you can add them with liquid if preferred for extra flavor.

One Pot Cajun Beef Pasta with Lots of Veg Recipe

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★★★★★

4.7 from 66 reviews

• Author: Aiden
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

A hearty and flavorful one-pot Cajun beef pasta packed with shredded vegetables and a rich tomato-based sauce, finished with melted cheese for a comforting and wholesome meal.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 garlic cloves, finely minced
• 1 onion, chopped
• 1 medium carrot, shredded (keep skin on)
• 1 medium zucchini, shredded
• 1 red capsicum (bell pepper), chopped
• 1 green onion stem, finely sliced (optional garnish)

Meat

• 500g / 1 lb beef mince (ground beef)

Dairy

• 1 1/2 cups (tightly packed) colby cheese, freshly shredded

Pantry & Spices

• 1 tbsp olive oil
• 2 tbsp tomato paste
• 800g / 28 oz canned crushed tomato
• 400g / 14 oz kidney beans, drained (or other beans of choice, optional)
• 2 cups chicken stock/broth, low sodium (can substitute beef stock)
• 2 cups water (regular tap water)
• 350g / 12 oz elbow pasta (macaroni, spirals, penne, ziti, small shells, rigatoni, or similar size), uncooked
• 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 mild heat)
• 1/4 tsp black pepper
• 1 1/4 tsp cooking salt / kosher salt

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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 finely minced garlic and chopped onion to the pot. Cook for 2 minutes until softened and fragrant. Add the beef mince, breaking it up with a spoon, and cook until no longer pink. Stir in the shredded carrot and zucchini, cooking for 2 minutes to let their moisture mostly evaporate. Finally, add the chopped red capsicum and cook for another 2 minutes.
3. Add spices and tomato paste: Stir in 2 tablespoons of tomato paste and the Cajun spice mix (dried thyme, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt). Cook for 1 minute to deepen the flavors.
4. Make the sauce: Pour in the canned crushed tomato, 2 cups of water (including rinsing the tomato cans to capture all tomato flavor), 2 cups chicken stock, and drained kidney beans. Stir well and bring the mixture to a gentle simmer.
5. Add pasta: Stir in the uncooked elbow pasta. Allow the mixture to come back up to a simmer, then cover with the lid and reduce the heat to medium to maintain a gentle simmer.
6. Cook pasta: Let cook uncovered, stirring every few minutes, for about 15 minutes. The pasta should be slightly firm in the center and the sauce somewhat soupy; this is expected as the pasta will finish cooking and absorb liquid in the next step.
7. Melt cheese: Stir gently to smooth the surface of the pasta, then sprinkle the freshly shredded colby cheese evenly over the top. Cover with the lid and turn off the heat. Leave the pot on the stove for 3 minutes to allow residual heat to melt the cheese and finish cooking the pasta.
8. Serve: Remove the pot from the stove, sprinkle with finely sliced green onion if desired, and serve immediately while the dish is saucy and the cheese is deliciously gooey.

Notes

• Note 1: Beef mince can be substituted with ground turkey or chicken for a lighter option.
• Note 2: Feel free to vary the vegetables based on seasonality or preference; shredded vegetables help integrate their flavor and texture smoothly into the dish.
• Note 3: You can use any short pasta shape of similar size such as spirals, penne, ziti, small shells, or rigatoni.
• This recipe uses a stovetop cooking method in a single pot, minimizing cleanup and maximizing flavor development.
• Adjust cayenne pepper to control the level of spiciness or omit for a milder dish.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American Creole/Cajun

Keywords: Cajun beef pasta, one pot pasta, ground beef recipe, Cajun spices, easy weeknight dinner, pasta with vegetables, creamy cheese pasta