Description of this Recipe
This One-Pot Cajun Beef Pasta is a hearty, flavorful, and incredibly easy meal to make. It’s packed with ground beef, a medley of fresh vegetables, and a vibrant Cajun spice blend, all simmered together in one pot for maximum flavor and minimal cleanup. The addition of kidney beans adds protein and fiber, while the melted cheese on top creates a creamy, comforting finish. This recipe is perfect for busy weeknights when you want a satisfying and delicious dinner without spending hours in the kitchen.
Why You Will Love This Recipe
You’ll fall in love with this recipe for several reasons:
- One-Pot Wonder: The entire dish is cooked in a single pot, making cleanup a breeze.
- Flavor Explosion: The Cajun spice blend infuses every bite with a delightful mix of savory, smoky, and slightly spicy flavors.
- Nutrient-Packed: This pasta is loaded with vegetables like carrots, zucchini, and bell peppers, providing essential vitamins and minerals. The kidney beans add a boost of protein and fiber, making it a complete and balanced meal.
- Customizable: Feel free to swap out the vegetables, beans, or cheese to suit your preferences. You can also adjust the amount of cayenne pepper to control the level of spiciness.
- Kid-Friendly: Even picky eaters will enjoy this pasta dish, especially with the creamy, melted cheese on top.
Ingredients:
Cups
- 1 tbsp olive oil
- 2 garlic cloves , finely minced
- 1 onion , chopped
- 500g/ 1 lb beef mince (ground beef)
- 1 carrot , medium, shredded using box grater
- 1 zucchini , medium, shredded using box grater
- 1 red capsicum (bell pepper), chopped
- 2 tbsp tomato paste
- 800g/ 28 oz canned crushed tomato
- 400g/ 14 oz kidney beans , drained
- 2 cups chicken stock/broth , low sodium
- 2 cups water
- 350g / 12 oz (3 cups) elbow pasta (macaroni)
- 1 1/2 cups (tightly packed) colby cheese
- 1 green onion stem , finely sliced
Cajun 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 (faintly spicy)
- 1/4 tsp black pepper
- 1 1/4 tsp cooking salt / kosher salt
Metric
- 15 ml olive oil
- 2 garlic cloves , finely minced
- 1 onion , chopped
- 500g beef mince (ground beef)
- 1 carrot , medium, shredded using box grater
- 1 zucchini , medium, shredded using box grater
- 1 red capsicum (bell pepper), chopped
- 30 ml tomato paste
- 800g canned crushed tomato
- 400g kidney beans , drained
- 475 ml chicken stock/broth , low sodium
- 475 ml water
- 350g elbow pasta (macaroni)
- 175g colby cheese
- 1 green onion stem , finely sliced
Cajun spices:
- 7.5 ml dried thyme
- 22.5 ml paprika (sweet/regular, not smoked or spicy)
- 10 ml garlic powder
- 10 ml onion powder
- 2.5 ml cayenne pepper , optional (faintly spicy)
- 1.25 ml black pepper
- 6.25 ml cooking salt / kosher salt
Preparation:
Step 1: Heat the olive oil in a large, heavy-based pot with a lid over high heat. Make sure the pot is large enough to accommodate all the ingredients. A Dutch oven or a large stockpot works perfectly.
Step 2: Add the chopped onion and minced garlic to the pot. Cook for about 2 minutes, stirring occasionally, until the onion becomes translucent and the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
Step 3: Add the ground beef to the pot and cook, breaking it up with a spoon or spatula as you go, until it is no longer pink. Drain any excess fat from the pot to avoid a greasy final dish.
Step 4: Incorporate the shredded carrot and zucchini into the mixture. Cook for about 2 minutes, stirring occasionally, until the vegetables start to soften slightly and release some of their moisture.
Step 5: Add the chopped red bell pepper to the pot and cook for another 2 minutes, stirring occasionally, until it begins to soften but still retains a bit of its crispness.
Step 6: Stir in the tomato paste and Cajun spices (dried thyme, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt). Cook for about 1 minute, stirring constantly, to allow the spices to bloom and release their full flavor. This step is crucial for developing the rich, complex flavor of the dish.
Step 7: Pour in the canned crushed tomatoes, chicken stock, and water. Use the water to swill out the tomato cans, ensuring you get every last bit of tomato goodness. Add the drained kidney beans (or your preferred bean). Mix everything together thoroughly and bring the mixture to a simmer.
Step 8: Add the uncooked elbow pasta (or your preferred pasta shape) to the pot. Stir well to ensure the pasta is evenly distributed and submerged in the liquid. Let the mixture return to a simmer.
Step 9: Place the lid on the pot and reduce the heat slightly to medium so that the liquid is gently simmering, not bubbling vigorously. Cook for about 15 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom of the pot. The pasta should be slightly firmer than you would like it, and the sauce should still be a bit soupy – this is intentional, as the pasta will continue to absorb liquid in the next step.
Step 10: Give the pasta a final stir to ensure everything is well combined. Smooth the surface of the pasta and sprinkle the shredded Colby cheese (or your preferred melting cheese) evenly over the top.
Step 11: Place the lid back on the pot and turn off the stove. Leave the pot on the burner with the residual heat for about 3 minutes, allowing the cheese to melt completely and the pasta to finish cooking. This step creates a perfectly gooey and cheesy topping.
Step 12: Remove the pot from the stove and sprinkle with finely sliced green onions, if desired. Serve immediately while the pasta is saucy and the cheese is melted and gooey.
COOKING Rating:
4.5/5 Stars (Easy, Flavorful, and Crowd-Pleasing)
Serving Suggestions:
- Serve as a complete meal on its own.
- Pair with a side salad for a lighter meal.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Serve with crusty bread for soaking up the flavorful sauce.
Tips:
- For a spicier dish, add more cayenne pepper or a pinch of red pepper flakes.
- Feel free to substitute other vegetables, such as mushrooms, spinach, or corn.
- If you don’t have kidney beans, you can use other beans like black beans, pinto beans, or cannellini beans.
- For a richer flavor, use beef stock instead of chicken stock.
- If the pasta becomes too dry, add a little extra chicken stock or water.
- To make this dish vegetarian, omit the ground beef and add more beans or vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutritional Information:
(Per Serving, approximate)
Calories: 550
Protein: 35g
Sodium: 700mg
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Conclusion
This One-Pot Cajun Beef Pasta is a testament to the fact that delicious, satisfying meals don’t have to be complicated or time-consuming. With just a handful of ingredients and a single pot, you can create a flavorful and hearty dish that the whole family will love. The combination of tender ground beef, vibrant vegetables, zesty Cajun spices, and creamy melted cheese makes this pasta an instant favorite. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is guaranteed to be a success. So, gather your ingredients, fire up your stove, and get ready to enjoy a culinary adventure in a single pot!
Questions and Answers:
Q1: Can I use a different type of pasta?
A: Absolutely! While this recipe calls for elbow pasta, you can easily substitute other small pasta shapes like spirals, penne, ziti, small shells, or rigatoni. Just be sure to adjust the cooking time as needed, as different pasta shapes may cook at slightly different rates. Keep an eye on the pasta and stir it frequently to prevent sticking.
Q2: I don’t have Cajun spices. Can I make my own?
A: Yes, you can definitely make your own Cajun spice blend! A simple homemade blend can be created using a combination of paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, and black pepper. Experiment with the ratios to find a blend that suits your taste preferences.
Q3: Can I make this dish ahead of time?
A: While this pasta is best served fresh, you can certainly prepare it ahead of time if needed. Keep in mind that the pasta will continue to absorb liquid as it sits, so it may become a bit drier. To reheat, add a splash of chicken stock or water and gently warm it on the stovetop or in the microwave, stirring occasionally, until heated through.
Q4: Can I freeze this pasta?
A: Yes, you can freeze this pasta for longer storage. Allow the pasta to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw the pasta in the refrigerator overnight and reheat as described above. Keep in mind that the texture of the pasta may change slightly after freezing and thawing, but it will still be delicious.
Q5: I’m not a fan of beef. Can I use a different protein?
A: Of course! You can easily substitute the ground beef with other proteins like ground turkey, ground chicken, or Italian sausage. You can also add plant-based protein such as lentils or chopped mushrooms. If you use sausage, you can brown it separately before adding it to the pot, which will help develop deeper flavors. The cooking time remains similar regardless of the type of protein.
