Uploaded September 2024 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/one-pot-cajun-beef-pasta
With lots-of-veg! A zucchini, carrot, capsicum (bell pepper), plus 800g/28oz canned tomato and onion (yes they count as part of your daily veg quota!)
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Lots-of-veg One Pot Cajun Beef Pasta (serves 7 - 8 people)
ONE-POT PASTA:
1 tbsp olive oil
2 garlic cloves, finely minced
1 onion, chopped
500g/ 1 lb beef mince (ground beef)
1 carrot and 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 (or other beans of choice, can omit)
2 cups chicken stock/broth, low sodium (sub beef stock)
2 cups water
350g / 12 oz elbow macaroni, spirals, penne, ziti, small shells, rigatoni or similar size, uncooked
150g/ 1 1/2 cups (tightly packed) colby cheese or other melting cheese of choice, preferably freshly shredded (melts better)
1 green onion stem, finely sliced (optional garnish)
CAJUN SPICES:
1 1/2 tsp dried thyme
1 1/2 tbsp paprika (sweet/regular, not smoked or spicy)
2 tsp EACH garlic and onion powder
1/2 tsp cayenne pepper, optional (faintly spicy)
1/4 tsp black pepper
1 1/4 tsp cooking salt / kosher salt
1. Heat oil in large pot over high heat. Cook onion and garlic 2 min, then cook beef. Cook carrot and zucchini 2 minutes, then capsicum 2 minutes. Add tomato paste and all spices, cook 1 minute. Add tomato, beans, stock and water, bring to simmer. Add pasta. Bring back up to simmer.
2. Cover with lid, lower to medium (so it’s simmering, not bubbling madly). Cook 15 min, stirring every now and then, until pasta is almost fully cooked (bit firm inside), still overly saucy. Big it a big stir, smooth surface, cover with cheese. Put lid on, turn stove off, leave 3 min until cheese melts. Serve asap!
Recipe ⬇️ or print: recipetineats.com/one-pot-cajun-beef-pasta
With lots-of-veg! A zucchini, carrot, capsicum (bell pepper), plus 800g/28oz canned tomato and onion (yes they count as part of your daily veg quota!)
–––––––––––––--
Lots-of-veg One Pot Cajun Beef Pasta (serves 7 - 8 people)
ONE-POT PASTA:
1 tbsp olive oil
2 garlic cloves, finely minced
1 onion, chopped
500g/ 1 lb beef mince (ground beef)
1 carrot and 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 (or other beans of choice, can omit)
2 cups chicken stock/broth, low sodium (sub beef stock)
2 cups water
350g / 12 oz elbow macaroni, spirals, penne, ziti, small shells, rigatoni or similar size, uncooked
150g/ 1 1/2 cups (tightly packed) colby cheese or other melting cheese of choice, preferably freshly shredded (melts better)
1 green onion stem, finely sliced (optional garnish)
CAJUN SPICES:
1 1/2 tsp dried thyme
1 1/2 tbsp paprika (sweet/regular, not smoked or spicy)
2 tsp EACH garlic and onion powder
1/2 tsp cayenne pepper, optional (faintly spicy)
1/4 tsp black pepper
1 1/4 tsp cooking salt / kosher salt
1. Heat oil in large pot over high heat. Cook onion and garlic 2 min, then cook beef. Cook carrot and zucchini 2 minutes, then capsicum 2 minutes. Add tomato paste and all spices, cook 1 minute. Add tomato, beans, stock and water, bring to simmer. Add pasta. Bring back up to simmer.
2. Cover with lid, lower to medium (so it’s simmering, not bubbling madly). Cook 15 min, stirring every now and then, until pasta is almost fully cooked (bit firm inside), still overly saucy. Big it a big stir, smooth surface, cover with cheese. Put lid on, turn stove off, leave 3 min until cheese melts. Serve asap!
