One Pot Cajun Beef Pasta with lots-of-veg
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Servings
7 - 8
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Calories
507 kcal
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Course
Main Course
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Cuisine
American
One Pot Cajun Beef Pasta with lots-of-veg
Description
This recipe starts by cooking garlic, onion, and ground beef, to which shredded carrot and zucchini and chopped red bell pepper are added. Tomato paste and a well-measured blend of Cajun spices lend a subtle spiced flavor, followed by crushed tomato, chicken stock, water, and drained kidney beans which create the sauce base. Uncooked elbow pasta is then stirred in and simmered until almost tender in the flavorful liquid. After cooking, colby cheese is sprinkled on top to melt, adding richness and creaminess.
The dish has a saucy, slightly spicy profile with tender but firm pasta and softened vegetables that integrate into the sauce. The use of shredded vegetables helps them blend into the dish without overpowering texture, while kidney beans contribute protein and body.
This pasta suits a filling weeknight meal where a mix of protein, vegetables, and carbs come together in one pot, easing cleanup. Leftovers keep well and can be reheated without drying out due to the saucy nature, making this a convenient option for multiple meals.
Beef is preferred; chicken or turkey may dry out without adjusting spices.Vegetables can be substituted or added, shredding dense veggies helps them integrate.The specified pasta measurement matches elbow macaroni; volume may differ with other shapes.Leftovers keep up to 4 days refrigerated or freeze for up to 3 months.For make-ahead, cook through step 6, cool, add cheese, then refrigerate or freeze before final cooking.
Ingredients
One-pot pasta:
- 1 tbsp olive oil
- 2 garlic finely minced, cloves
- 1 onion , chopped
- 500g/ 1 lb ground beef Note 1, beef mince is synonym
- 1 carrot , medium, shredded using box grater (I keep skin on)
- 1 zucchini , medium, shredded using box grater (Note 2)
- 1 red bell pepper bell pepper), chopped (Note 2, red capsicum
- 2 tbsp tomato paste
- 800g/ 28 oz crushed tomato canned
- 400g/ 14 oz Kidney Beans , drained (or other beans of choice, can omit)
- 2 cups chicken stock low sodium (sub beef stock, or broth
- 2 cups water (just regular tap water!)
- 350g / 12 oz (3 cups) elbow pasta spirals, penne, ziti, small shells, rigatoni or similar size, uncooked (Note 3, macaroni
- 1 1/2 cups (tightly packed) colby cheese or other melting cheese of choice, preferably freshly shredded (melts better)
- 1 green onion finely sliced (optional garnish, stem
Cajun spices:
- 1 1/2 tsp thyme dried
- 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 kosher salt or cooking salt
Instructions
- Heat the oil in a large heavy based pot with a lid over high heat.
- Cook vegetables - Cook the onion and garlic for 2 minutes. Add the beef and cook, breaking it up as you go, until you no longer see red meat. Add the carrot and zucchini, cook for 2 minutes until the water they release mostly evaporates. Add the capsicum and cook for 2 minutes.
- Spices - Add the tomato paste and Cajun Spices. Cook for 1 minute.
- Pasta sauce - Add the canned tomato, water (I swill the cans clean), stock and beans. Mix and bring to a simmer.
- Add the pasta, stir, let it come back up to the simmer. Put the lid on and lower the heat slightly to medium so the liquid is simmering (not bubbling madly).
- Cook for 15 minutes, stirring every few minutes so the base doesn't catch. The pasta should be a bit firmer than you want in the middle, and still a bit soupy which is good! Liquid gets absorbed in the next step.
- Melt cheese - Give it a stir, smooth the surface, sprinkle with cheese. Put the lid on then turn the stove off (leave the pot on the stove). Leave for 3 minutes so the residual heat melts the cheese and the pasta finishes cooking.
- Serve - Remove from the stove, sprinkle with green onion if desired, then serve immediately while saucy and the cheese is gooey!
Notes
- Ground beef works best for moisture and flavor; chicken, turkey, or pork can be used but may need increased spice.
- Vegetables like carrot, zucchini, and capsicum can be swapped; shredding dense vegetables helps them blend into the sauce.
- Use elbow pasta quantity as a guide; cup measurement differs with pasta shape.
- Leftovers store well in the fridge for 4 days and freeze up to 3 months.
- For make-ahead meals, cook to just before cheese is added, then cool, cover with cheese, and refrigerate or freeze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7- 8
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507cal | 25% |
| Carbohydrates | 59g | 20% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 67mg | 22% |
| Sodium | 995mg | 41% |
| Potassium | 1091mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 3063IU | 61% |
| Vitamin C | 36mg | 40% |
| Calcium | 292mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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