This hearty, flavor-packed dish is the perfect comfort meal with a kick of Cajun spices. Loaded with tender beef, vibrant veggies, and a creamy, cheesy finish, this one-pot wonder is a must-try!
Why You’ll Love One-Pot Cajun Beef Pasta
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this One-Pot Cajun Beef Pasta for you? Let’s see. One-Pot Cajun Beef Pasta is…
- Packed with bold, smoky Cajun flavors.
- Made in just one pot for easy cleanup.
- Loaded with tender beef and fresh veggies.
- Creamy, cheesy, and ultra-satisfying.
- Ready in under an hour—perfect for busy nights.
Ingredients in One-Pot Cajun Beef Pasta
Here’s what makes this dish a flavor explosion:
Pasta: The base of the dish. Choose elbow pasta, penne, or rigatoni for the best texture.
Ground Beef: Adds rich, meaty flavor and heartiness.
Vegetables: Onion, garlic, carrot, zucchini, and red bell pepper bring freshness and color.
Tomato Paste & Crushed Tomatoes: A combination that creates a rich, flavorful sauce.
Kidney Beans (Optional): Adds extra protein and texture.
Broth & Water: The liquid base that cooks the pasta and infuses it with deep flavor.
Cajun Spices: A bold mix of paprika, thyme, garlic powder, onion powder, cayenne, salt, and pepper for that signature kick.
Cheese: Melty Colby cheese ties everything together with a creamy, irresistible finish.
Green Onion (Optional): A fresh garnish for an extra pop of flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make One-Pot Cajun Beef Pasta
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the garlic and onion, cooking until fragrant and softened.
Brown the Beef: Add the ground beef and cook until browned, breaking it up as it cooks.
Add the Vegetables: Stir in the shredded carrot, zucchini, and chopped red bell pepper. Sauté for a few minutes until they start to soften.
Build the Flavor Base: Mix in the tomato paste, crushed tomatoes, and kidney beans (if using). Stir well to coat everything in the rich tomato mixture.
Cook the Pasta: Pour in the chicken broth, water, and uncooked pasta. Bring to a simmer and cook until the pasta is tender and the liquid is mostly absorbed.
Make It Cheesy: Stir in the shredded Colby cheese, allowing it to melt into the sauce.
Final Touches: Garnish with sliced green onions and serve immediately.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 65mg
Serving Suggestions
- Fresh Salad: A crisp green salad with a zesty dressing complements the bold flavors.
- Garlic Bread: Perfect for scooping up the delicious sauce.
- Roasted Vegetables: A side of roasted asparagus, zucchini, or bell peppers adds extra nutrition.
- Standalone Meal: This dish is hearty enough to enjoy on its own!
Additional Tips
- Make It Spicier: Add extra cayenne pepper or a dash of hot sauce for more heat.
- Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days. Reheat gently for the best texture.
- Customize the Protein: Swap ground beef for turkey, chicken, or even plant-based crumbles.
- Creamier Sauce: Stir in a splash of heavy cream for extra richness.
Tips & Variations:
- Secret Tip: A pinch of brown sugar balances the acidity of the tomatoes and enhances the Cajun spices.
- Cheese Upgrade: Try a mix of Colby and sharp cheddar for a deeper, more complex cheese flavor.
- Veggie Boost: Add spinach or kale at the end for extra greens.
This One-Pot Cajun Beef Pasta is all about flavor, convenience, and comfort. Try it tonight, and trust me, you’ll be coming back for more!
One-Pot Cajun Beef Pasta
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 onion chopped
- 500 g 1 lb ground beef
- 1 medium carrot shredded
- 1 medium zucchini shredded
- 1 red bell pepper chopped
- 2 tbsp tomato paste
- 800 g 28 oz canned crushed tomatoes
- 400 g 14 oz kidney beans, drained (optional)
- 2 cups low-sodium chicken broth or beef broth
- 2 cups water
- 350 g 12 oz uncooked elbow pasta, penne, or rigatoni
- 1 ½ cups shredded Colby cheese or other melting cheese
- 1 green onion sliced (for garnish, optional)
- For the Cajun Spices:
- 1 ½ tsp dried thyme
- 1 ½ tbsp paprika regular, not smoked
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp cayenne pepper optional, for spice
- ¼ tsp black pepper
- 1 ¼ tsp kosher salt
Instructions
- Sauté the Veggies & Beef: Heat olive oil in a large pot over high heat. Cook onion and garlic for 2 minutes. Add ground beef and cook until browned, breaking it apart. Stir in shredded carrot and zucchini and cook for another 2 minutes. Add bell pepper and cook for 2 minutes.
- Add Seasoning & Tomato Base: Stir in tomato paste and Cajun spices, cooking for 1 minute. Pour in crushed tomatoes, water, broth, and kidney beans. Mix well and bring to a simmer.
- Cook Pasta in One Pot: Add uncooked pasta and stir. Once simmering again, cover the pot and reduce heat to medium. Cook for 15 minutes, stirring occasionally to prevent sticking. The pasta should be slightly firm, and the sauce will still be a bit soupy.
- Melt the Cheese: Stir the pasta, smooth the top, and sprinkle cheese evenly. Cover the pot and turn off the heat, letting the cheese melt for 3 minutes.
- Serve & Enjoy: Sprinkle with green onion (if using) and serve immediately while saucy and cheesy!
Notes
- Customize the spice level by adjusting the cayenne pepper.
- Pasta choice: Short pasta works best for absorbing the sauce.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to a month.
