One Pot Cajun Beef Pasta with Lots of Veg Recipe

Introduction

This One Pot Cajun Beef Pasta is a comforting, flavorful dish packed with plenty of vegetables and a creamy, cheesy finish. It’s perfect for a hearty weeknight meal that comes together quickly with minimal 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 (3 cups) uncooked elbow pasta (or similar small shapes)
• 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, for mild 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, breaking it up as it cooks until no pink remains.
4. Step 4: Stir in the shredded carrot and zucchini, cooking for 2 minutes to evaporate excess moisture.
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, and salt). Cook for 1 minute to release the flavors.
7. Step 7: Pour in the crushed tomatoes, water (use the empty cans to swill and add every bit), chicken stock, and drained kidney beans. Stir well and bring to a simmer.
8. Step 8: Add the uncooked pasta, stir to combine, then cover with the lid and reduce heat to medium so the liquid gently simmers.
9. Step 9: Cook for 15 minutes, stirring every few minutes to prevent sticking. The pasta should be slightly firm in the center and the sauce a bit soupy.
10. Step 10: Smooth the surface, sprinkle with shredded cheese, cover again, then turn off the heat. Let it sit for 3 minutes so the cheese melts and the pasta finishes cooking in the residual heat.
11. Step 11: Remove the lid, garnish with sliced green onion if desired, and serve immediately while hot, cheesy, and saucy.

Tips & Variations

• For milder heat, omit the cayenne pepper or reduce the amount.
• Try swapping beef mince for ground turkey or chicken for a leaner option.
• Use any small pasta shape you like—spirals, penne, or shells work well.
• Add extra veggies like mushrooms or spinach if you want more greens.
• Freshly shred cheese for better melting and creamier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove with a splash of water or stock to loosen the sauce. This dish may thicken upon standing, so stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes! Simply omit the beef and add extra beans or a plant-based mince substitute. Increase the vegetables or add mushrooms for more texture and flavor.

What pasta can I use if I don’t have elbow macaroni?

Any small pasta shape that cooks in a similar time works well, such as penne, ziti, spirals, small shells, or rigatoni.

One Pot Cajun Beef Pasta with Lots of Veg Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

This One Pot Cajun Beef Pasta is a hearty, comforting dish packed with a bounty of vegetables and flavorful spices. Combining ground beef with shredded carrot, zucchini, and red capsicum in a rich tomato and bean sauce, this pasta meal is both nourishing and easy to prepare. Perfectly cooked elbow pasta is simmered directly in the sauce, then topped with melted colby cheese for a gooey, satisfying finish. Ideal for busy weeknights, this recipe requires only one pot for minimal cleanup and delivers big bold Cajun flavors with a nutritious vegetable boost.

• Author: Isabella
• 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

Meat and Vegetables

• 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

Liquids and Beans

• 2 tbsp tomato paste
• 800g (28 oz) canned crushed tomato
• 400g (14 oz) kidney beans, drained (or other beans of choice, optional)
• 2 cups low sodium chicken stock or beef stock
• 2 cups water

Pasta and Cheese

• 350g (12 oz / 3 cups) elbow pasta (or spirals, penne, ziti, small shells, rigatoni)
• 1 1/2 cups tightly packed Colby cheese, freshly shredded (or other melting cheese)

Herbs and Spices

• 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)

Garnish

• 1 green onion stem, finely sliced (optional)

Instructions

1. Heat oil and sauté aromatics: Heat the olive oil in a large heavy-based pot with a lid over high heat. Add the chopped onion and minced garlic, cooking them for about 2 minutes until softened and fragrant.
2. Cook the beef and vegetables: Add the ground beef to the pot, breaking it apart as it cooks, until no pink remains. Next, add the shredded carrot and zucchini and cook for 2 minutes until most of the water they release evaporates. Then stir in the chopped red capsicum and cook for another 2 minutes.
3. Add spices and tomato paste: Mix in the tomato paste and Cajun spices including dried thyme, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Cook for 1 minute to develop the flavors.
4. Add liquids and beans: Pour in the canned crushed tomatoes, water (to rinse out the cans), chicken stock, and drained kidney beans. Stir well and bring the mixture to a simmer.
5. Add pasta and simmer: Stir in the uncooked elbow pasta. Let the mixture return to a simmer, then cover with the lid and reduce the heat to medium to maintain a gentle simmer.
6. Cook pasta: Let the pasta cook for 15 minutes, stirring every few minutes to prevent the base from sticking. The pasta should be slightly firm and the sauce still somewhat soupy, which is perfect for the next step.
7. Melt cheese with residual heat: Stir the dish to smooth the surface, then sprinkle the shredded Colby cheese evenly over the top. Cover again with the lid, turn off the heat but keep the pot on the stove. Let it sit for 3 minutes so residual heat melts the cheese and the pasta finishes cooking.
8. Serve: Remove from heat, garnish with sliced green onion if desired, and serve immediately while the sauce is still saucy and the cheese is gooey and melted.

Notes

• Use freshly shredded cheese for better melting and a smoother texture.
• You can substitute kidney beans with other canned beans or omit entirely.
• Pasta shapes similar to elbow macaroni such as spirals, penne, ziti, or small shells work well.
• Adjust cayenne pepper quantity to control the spice level.
• Use low sodium stock to better control saltiness.
• Shredding carrot and zucchini helps them blend into the sauce and release moisture.
• Stirring regularly while cooking the pasta prevents sticking and burning.

Keywords: One pot pasta, Cajun beef pasta, beef mince recipe, easy weeknight dinner, vegetable packed pasta, hearty pasta dish