How to Make One Pot Cajun Beef Pasta with Lots of Vegetables

One Pot Cajun Beef Pasta with Lots of Vegetables brings together rich flavors and hearty textures in a single pot. This dish stands out with its zesty Cajun spices, tender beef mince, and vibrant vegetables, creating a comforting meal that everyone will love. It’s perfect for busy weeknights when you want something quick yet satisfying. The best part? Clean-up is a breeze since everything cooks together in one pot!

Why Make One Pot Cajun Beef Pasta with Lots of Vegetables

First, this recipe is incredibly easy to make. You throw everything into one pot, simmer, and serve, making it a hassle-free option for those hectic evenings.

Second, the taste is amazing. The zesty flavors from the Cajun spices elevate the beef and veggies, guaranteeing a delicious dish that doesn’t require hours in the kitchen.

Third, it is budget-friendly. Using affordable ingredients like ground beef, pasta, and seasonal vegetables keeps the overall cost down while offering maximum flavor.

Lastly, you can customize it based on what you have on hand. Add different vegetables, or swap the beef for chicken or turkey, making this dish as versatile as you want.

How to Make One Pot Cajun Beef Pasta with Lots of Vegetables

Making One Pot Cajun Beef Pasta is an enjoyable experience that requires minimal effort. Begin by heating olive oil in a large, heavy-based pot over high heat. You’ll sauté garlic and onion, then introduce the beef, breaking it up until it’s no longer pink. Next, add in your colorful veggies – carrots, zucchini, and bell peppers – letting them cook down for a bit to infuse all those delicious flavors.

Once your vegetables are tender, you’ll integrate tomato paste and spices, which create a lovely, aromatic base. Pour in the crushed tomatoes, beans, chicken stock, and water, mixing everything well. Bring the mixture to a simmer before adding the pasta. Stir everything together, cover, and let it cook until the pasta absorbs the flavors and becomes perfectly tender. Finally, sprinkle shredded cheese over the top, cover again for a few minutes, and enjoy the melty goodness as you serve.

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 (I keep 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) (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

1. Heat the olive oil in a large heavy-based pot over high heat.
2. Add minced garlic and chopped onion; cook for 2 minutes until fragrant and slightly softened.
3. Introduce the ground beef, breaking it up as you cook, until no red meat is visible.
4. Add shredded carrot and zucchini; cook for 2 minutes until the released moisture mostly evaporates.
5. Stir in chopped red bell pepper and cook for an additional 2 minutes.
6. Mix in the tomato paste and Cajun spices; cook for 1 minute to awaken the flavors.
7. Pour in the canned crushed tomatoes, regular tap water, chicken stock, and kidney beans; stir well and bring to a simmer.
8. Add the uncooked pasta, stirring to combine; let it return to a simmer.
9. Cover the pot with a lid and reduce the heat slightly to medium so the liquid simmers gently.
10. Cook for 15 minutes, stirring every few minutes so the bottom doesn’t catch. The pasta should be a bit firmer than you desire and slightly soupy.
11. Give it a good stir, smooth the surface, and sprinkle shredded cheese on top.
12. Cover again and turn off the stove, leaving the pot on the stove for 3 minutes so the cheese melts and the pasta finishes cooking.
13. Remove from the stove, garnish with green onion if desired, and serve immediately while saucy and cheesy!

How to Serve One Pot Cajun Beef Pasta with Lots of Vegetables

To serve, portion out the pasta and top with fresh green onions for a pop of color. This dish pairs wonderfully with warm crusty bread or a simple garden salad to balance out the rich flavors. You might also consider serving it with a light beverage, such as sparkling water with lemon or iced tea, to complement the meal.

How to Store One Pot Cajun Beef Pasta with Lots of Vegetables

Refrigerate any leftovers in an airtight container for up to 3-4 days. Make sure it cools completely before sealing. If you want to freeze it, store in a freezer-safe container for up to 2-3 months. When reheating, warm it on the stovetop over medium heat, adding a splash of water or broth to maintain creaminess. You can also use a microwave-safe bowl to heat it in the microwave, stirring halfway through for even warming.

Tips to Make One Pot Cajun Beef Pasta with Lots of Vegetables

1. Substitute ground turkey or chicken for a leaner option without sacrificing flavor.
2. Use whatever veggies you have on hand, such as spinach, mushrooms, or cherry tomatoes.
3. For extra richness, add a dollop of sour cream or yogurt before serving.
4. Adjust the spices to suit your heat preference—omit cayenne for a milder dish.
5. Stir frequently while cooking to prevent sticking, especially as the pasta cooks.
6. For a cheesy crust, transfer to an oven-safe dish after cooking, sprinkle more cheese, and broil for a few minutes until bubbly.

Variations

1. Cajun Chicken Pasta: Replace the beef with diced chicken for a lighter twist while keeping the Cajun spices.
2. Vegetable-Loaded Pasta: For a vegetarian version, omit the beef and add more vegetables like spinach and mushrooms, and use vegetable broth.
3. Southwest Beef Pasta: Introduce black beans and corn, and use Southwest seasoning instead of Cajun spices for a different flavor profile.

FAQs

What if my pasta is undercooked?

If your pasta isn’t cooked through, cover and simmer for another minute or two while stirring occasionally. Add a bit of water if the mixture seems too thick.

Can I make this dish in advance?

Yes! You can prepare it up to 2 days ahead. Just reheat on the stovetop before serving.

What can I substitute for beef?

Ground turkey or shredded chicken work well. If you’re looking for a vegetarian option, consider using lentils or more beans as a protein source.

One Pot Cajun Beef Pasta with Lots of Vegetables

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A hearty and flavorful dish that combines zesty Cajun spices, tender beef mince, and vibrant vegetables, all cooked in one pot for easy clean-up.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Cajun

Calories: 500

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, finely minced
• 1 medium onion, chopped
• 500 g beef mince (ground beef)
• 1 medium carrot, shredded
• 1 medium zucchini, shredded
• 1 red capsicum chopped
• 2 tbsp tomato paste
• 800 g canned crushed tomatoes
• 400 g kidney beans, drained
• 2 cups chicken stock/broth, low sodium
• 2 cups water
• 350 g elbow pasta (uncooked)
• 1.5 cups colby cheese, shredded
• 1 green onion stems finely sliced (optional garnish)

Spices

• 1.5 tsp dried thyme
• 1.5 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 0.5 tsp cayenne pepper (optional)
• 0.25 tsp black pepper
• 1.25 tsp cooking salt / kosher salt

Method

 

Cooking

1. Heat the olive oil in a large heavy-based pot over high heat.
2. Add minced garlic and chopped onion; cook for 2 minutes until fragrant and slightly softened.
3. Introduce the ground beef, breaking it up as you cook, until no red meat is visible.
4. Add shredded carrot and zucchini; cook for 2 minutes until the moisture evaporates.
5. Stir in chopped red bell pepper and cook for 2 minutes.
6. Mix in the tomato paste and Cajun spices; cook for 1 minute.
7. Pour in the canned crushed tomatoes, chicken stock, and kidney beans; stir and bring to a simmer.
8. Add the uncooked pasta, stirring to combine; let it return to a simmer.
9. Cover the pot with a lid and reduce the heat to medium so the liquid simmers gently.
10. Cook for 15 minutes, stirring occasionally.
11. Sprinkle shredded cheese on top, cover again, and turn off the stove for 3 minutes.
12. Garnish with green onion if desired and serve immediately.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 5g

Notes

This dish pairs well with crusty bread or a simple garden salad. For a cheesier crust, broil topped dish for a few minutes after cooking.

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