One Pot Cajun Beef Pasta is a big, bubbly pasta made with beef and a surprising amount of hidden vegetables in a Cajun flavoured tomato pasta sauce, topped with oozy cheese. Serves 7 to 8 and makes for excellent leftovers!
A complete one-pot meal with lots of hidden vegetables
Here today with a sparkling new recipe I created with mid-week cooking in mind: a big, bubbling Cajun pasta made with beef and a surprising amount of hidden vegetables, so you can serve this as a complete meal. It’s really economical (500g/1lb beef -> 7 to 8 servings), with bold beefy Cajun flavours and smothered with oozy cheese.
The good amount of Cajun spices used in this recipe lets us pack in vegetables without disappointingly diluting the flavour of the dish. You know exactly where I’m coming from, I know you do!!
In this recipe, we’ve got a carrot, zucchini, and capsicum (bell pepper) with 500g/1 lb of beef, plus there’s also 800g/28 oz canned tomato and an onion (these count as vegetables too!) All these vegetables not only boosts nutrition but also stretches the dish to serve 7-8 people instead of the usual 4-5.
So much veg. But try to tell me you don’t want to eat this!! ⬇️
Cajun pasta – not authentic, and that’s ok!
In case you are wondering, no, Cajun pasta isn’t authentically Cajun. In fact, Cajuns typically use rice. However, combining Cajun spices with pasta is popular in America and makes for a super tasty dish. So I’m totally on board with it!
Ingredients in this One Pot Cajun Beef Pasta
I’ve chosen to use grated carrot and zucchini which blends in seamlessly into the pasta sauce, plus a chopped capsicum (bell pepper) which is on theme for the Cajun flavours in this dish.
The pasta add-ins
Beef – I’ve designed this recipe around beef and I did find I had the tweak the volume of the Cajun spice blend to get the right balance of flavour. So while you could substitute with chicken, turkey or pork, you might find the seasoning a little on the light side so I’d increase the Cajun seasoning a bit. And probably add a bit more fat too, else the mince might seem a little dried out.
Lamb doesn’t get a mention here because I feel like the combination with Cajun spices in a pasta sounds a bit odd? I could be wrong.
Vegetables – Zucchini and carrot, grated with a box grater so it disappears into the pasta sauce. Plus a red capsicum (bell pepper), chopped rather than grating because it would turn into watery mush.
Onion – This absolutely counts towards your vegetable quota! Plus it forms an important part of the flavour base for this pasta.
Garlic – Where there is onion, there is almost always garlic. Actually, there is almost always garlic even when onion is not present!
Kidney beans – This bulks out the recipe with more nutritional value than using more pasta, as well as adding a different texture to the dish. It’s also on theme as kidney beans are used in Cajun dishes – like red beans and rice. 🙂
cajun pasta sauce
The key to success with this One Pot Cajun Beef Pasta for perfectly cooked pasta and enough sauce so it’s bubbly and saucy rather than dry and stodgy is to use enough liquid (stock, canned tomato and water). You will be surprised how much the pasta absorbs!
Crushed canned tomato – For the pasta sauce. We use 800g/28 oz which makes this pasta nice and saucy!
Chicken stock/broth and water – The liquid for cooking the pasta. We need a fair amount (1 litre / 1 quart) because pasta absorbs a surprising amount of liquid! I use a combination because using just water makes the sauce a little bland, but using all chicken stock rather than equal parts water and stock didn’t improve the flavour. So why incur the extra cost of using all chicken stock when water is free? 🙂
Tomato paste – Just 2 tablespoons gives the sauce a tomato flavour boost, and thickens it slightly. Without, the sauce is just a little on the light side of tomato-flavour, but I’d still make this if I was out.
Homemade Cajun Spice blend – I like to use a homemade Cajun spice blend because the quality of Cajun spice blends varies so much from brand to brand. Though if you have a good one, like Slap Ya Mama, feel free to substitute with that.
Here are the spices you need for the homemade Cajun spice blend:
Dried thyme – substitute with fresh leaves, chopped
Paprika – sweet/regular, not smoked or spicy
Garlic powder – has an earthier flavour than fresh garlic. Substitute with more onion powder, or 2 extra garlic cloves.
Onion powder – has an earthier flavour than fresh onion, Substitute with more garlic powder.
Cayenne pepper – optional, for subtle warmth. Feel free to leave it out, or substitute with chilli powder (ie pure chilli, not the US non-spicy chili blend) or a dash of your favourite hot sauce.
Salt and pepper
Cheese – For melting on the surface. I like to use Colby because it melts easily (useful for recipes where we use residual heat to melt the cheese) and doesn’t go greasy. But any melting cheese will be fine here. Personally I don’t use mozzarella because it doesn’t have quite enough flavour. Or, if I did, I’d add a good sprinkle of parmesan on top.
How to make this One Pot Cajun Beef Pasta
Using the one-pot method of cooking pasta where uncooked pasta is cooked in the pasta sauce does not work for all recipes. But it works extremely well for some – like this one!
The bonus, other than less washing up, is that the pasta absorbs the flavour of the sauce. Extra yum factor!
Shred the carrot and zucchini using a standard box grater. I like to grate them so the strands are shorter rather than longer (they hide better!). I don’t peel the carrot (free nutrition).
Cook – Use a large heavy based pot with a lid. I use a 24cm / 9.45″ cast iron pot which gets very full!
Heat the oil over high heat, and cook the onion and garlic first to flavour the oil. Then cook the beef, breaking it up as you go, until it changes from red to brown.
Vegetables and spices – Next, cook the carrot and zucchini. They will release water at first, but then the water will evaporate. After 2 minutes when they are partially cooked, add the capsicum and cook for another 2 minutes until the carrot and zucchinis wilted.
Then add the tomato paste and all the Cajun spices. Cook for another 1 minute to take the sour raw edge off the tomato paste and get the spices all through the vegetables and beef.
Sauce and pasta – Add the canned tomato, water (I use the water to swill out the tomato cans), chicken stock and beans. Give it a good stir and bring it up to the simmer before adding the pasta.
Cook 15 minutes – Once the liquid comes back up to the simmer, cover with the lid and then lower the heat to medium. We want the liquid simmering, but not bubbling madly (too strong, base will catch) nor still which means it isn’t hot enough (the pasta will just be sitting there bloating in hot liquid rather than cooking).
Stir every few minutes to ensure the base doesn’t catch. As it cooks, the liquid will get absorbed by the pasta.
The pasta is ready when it’s just about cooked (ie centre is still a bit firmer than you want). It will be rather watery still which is what we want. The pasta will finish cooking and the excess liquid will be absorbed in the next step! **Stop here if making ahead, see box below for tips.**
Cheese it! Working quickly (so we don’t lose heat), give the pasta one big stir, smooth the surface, then sprinkle the surface with cheese.
3 minutes – Cover with the lid and turn the stove off. Leave the pot on the stove for 3 minutes to let the residual heat melt the cheese. Then lift the lid and be greeted with THIS DELERIOUSLY DELICIOUS SIGHT! ⬇️⬇️⬇️
Serve immediately, while the pasta is at its peak, hot and oozy. Because as with all pastas, the longer this sits around, the less saucy it becomes as the pasta will continue to absorb liquid.
Though truthfully, it doesn’t bother me even when it’s not as saucy as freshly made. I was happily warming up leftovers and eating this for breakfast four days later, then I made another couple of batches “just to check it one more time” and froze them to donate through RecipeTin Meals (my food bank).
I think this is One Pot Cajun Beef Pasta is another recipe ideal to add to our RTM rotation – nutritious, economical, easy to scale up, keeps well and damn tasty! – Nagi x
PS The token green onion sprinkle is not at all mandatory, just my attempt to add a splash of green to the molten blanket of yellow.
PPS For those interested, I did a post on the Top 10 meals we make at RTM -> Top 10 recipes we make at RecipeTin Meals. It’s a useful list for recipes that are ideal for making ahead, freezing, wholesome, economical and the sort of food everybody loves. We tend to stay away from things like bold-flavoured spicy Vindaloo curry at RTM! 🙂
One-pot Cajun Beef Pasta FAQ
If making the whole dish ahead to reheat another day, stop when the pasta is cooked but don’t put the cheese on. Take it off the stove and let it cool with the lid off. You could even transfer into an ovenproof dish at this stage. Sprinkle with cheese then fridge or freeze!
Just be mindful if you freeze the whole dish, it will be a formidable block so allow sufficient time to thaw (I’d allow 2 days in the fridge or give it a good head start on the counter then thaw overnight).
I’m afraid I haven’t tried. As the absorption rate of GF pasta is different, the liquid-to-pasta ratio would require adjustment. If you scan the comments, someone may have tried it and shared their tips. I find this to be the case with most recipes. My readers are so nice and helpful! 🙂
Just a very background hint of warmth from the cayenne pepper in the homemade Cajun Spice Mix. But you can easily omit it, it won’t compromise the flavour. 🙂
Nope. In fact, Cajuns prefer rice over pasta! But using Cajun spices in a pasta dish is a “thing” in the States, and it’s a tasty way to add flavour into a pasta dish. So I’m totally on board!
Not too many, as I have a handful of tomato based one-pot pasta recipes on my website (like Cheeseburger Casserole – don’t let that name put you off, it is one of my favourites! Chilli Mac, One Pot Vegetable Pasta, Creamy Tomato Beef Pasta, to name a few.)
The main variable here was the sheer volume of vegetables in the dish, which was intentional. I had to dial up flavour (because it’s dispersed throughout so much more “stuff”). In the first iteration I had WAY too much vegetables in it which overwhelmed the beef, so it was like eating a vegetable pasta with a tiny amount of beef! Whereas I wanted a beefy pasta and to hide as much vegetables as I could get away with.
Then it was just about getting the liquid-to-pasta ratio right, and the cook time. There is a general rule of thumb, but I find that with every one-pot pasta recipe it differs slightly, depending on sauce thickness.
Watch how to make it
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One Pot Cajun Beef Pasta with lots-of-veg
Ingredients
One-pot pasta:
- 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) , spirals, penne, ziti, small shells, rigatoni or similar size, uncooked (Note 3)
- 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 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
Instructions
- Heat the oil in a large heavy based pot with a lid over high heat.
- Cook vegetables – Cook the onion and garlic for 2 minutes. Add the beef and cook, breaking it up as you go, until you no longer see red meat. Add the carrot and zucchini, cook for 2 minutes until the water they release mostly evaporates. Add the capsicum and cook for 2 minutes.
- Spices – Add the tomato paste and Cajun Spices. Cook for 1 minute.
- Pasta sauce – Add the canned tomato, water (I swill the cans clean), stock and beans. Mix and bring to a simmer.
- Add the pasta, stir, let it come back up to the simmer. Put the lid on and lower the heat slightly to medium so the liquid is simmering (not bubbling madly).
- Cook for 15 minutes, stirring every few minutes so the base doesn't catch. The pasta should be a bit firmer than you want in the middle, and still a bit soupy which is good! Liquid gets absorbed in the next step.
- Melt cheese – Give it a stir, smooth the surface, sprinkle with cheese. Put the lid on then turn the stove off (leave the pot on the stove). Leave for 3 minutes so the residual heat melts the cheese and the pasta finishes cooking.
- Serve – Remove from the stove, sprinkle with green onion if desired, then serve immediately while saucy and the cheese is gooey!
Recipe Notes:
Nutrition Information:
Life of Dozer
My new cookbook TONIGHT hits shelves around the world next month! 15 October in Australia, 17 October in the UK and 29 October in the US. I CAN’T WAIT!!
Dozer features prominently in this one. I insisted. No Dozer, no cookbook! He’s in every single Chapter opener. Here’s one of my favourites – no setting up required, 100% Dozer/Nagi situation!
And some photos I found on my camera from the shoot day:
Actually, I haven’t been looking at these photos from the early cookbook shoot days because it makes me a little sad. It was just before he was diagnosed with his condition and had his surgery, and all I can think is how I dragged him along to all those shoot days and he made such an effort to co-operate like the good boy he is. But he must’ve been suffering so terribly, unable to breathe properly. 😭
I remember on the last day of shooting, he struggled so much to walk just 50 meters from the building to the car at the end of the day. Breaks my heart knowing I pushed him too hard, not knowing he was not well. 💔
Anyway! He’s so much better now, and I’m so grateful.
And the best reward for all that hard work I put into the cookbook? That he is here with me to celebrate the launch next month.
I have the best dog in the world. – Nagi x
Our new cookbook TONIGHT is now available for pre-order so you can secure a copy and get it straight away when it releases in October! It’s not all Dozer. There’s a recipe or two in there as well. 😉
Hey Nagi – have you tried this with Gluten Free Pasta? I know GF pasta absorbs liquid differently, so was wondering if any adjustments would be needed. Thanks!
Morning Pip! Unfortunately I haven’t. Maybe someone with GF pasta cooking experience can help here? Let’s hope someone steps in! N x
Hi! Wonderful recipe, Nagi! I’m no expert, but I’ve been GF for several years.
I used Banza chickpea pasta and it turned out great. I used 1/2 cup less water because of the lower starch content. I turned off the heat only 5 minutes after I added the pasta and let the noodles finish cooking with the residual heat, stirring occasionally.
Common GF pastas (made from corn and rice) are very starchy and will just keep cooking and absorbing moisture until they turn to mush. It’d be hard to prevent that in a recipe like this, because there’s no way to make the pasta stop cooking when it is done.
This recipe looks delicious. You Nagi, are one of the bestest fur baby moms out there.Dozer has an exceptional life. The love is certainly there for both of u. Fur babies are the best they never judge and no matter what they are always there to greet you with a wagging tail and a lick or two lol. Give Dozer big hugs. Ty
Thank you Aj! Hugs passed on and happily received 🙂 N x
Love all your recipes Nagi. Have first cookbook and preordered “Tonight”. Can’t wait to read it. Sooo Yumm!
Oooh thank you Lizzy! I’m starting to get a little nervous about launch day 🙂 N x
My family of 5 fusspots devoured this! Thank you again for making such wonderful, accessible recipes. You and Dozer are just wonderful xo
Nagi you are a legend, LOVE your recipies.
When freezing this dish (one pot cajun Beef pasta should I leave the cheese off?
Love to you and Dozer x
Morning Jacqui! If intentionally making the whole dish ahead then I would let it cool then sprinkle cheese on so it melts when reheated. Thanks for asking that, I’ll pop the tip in! N x
Oh wow, I love this latest recipe. It looks amazing and all made in the one pot. Love this.
I was wondering where you purchased your mince meat as I find the mince meat at Coles and Woolies is okay but sometimes the mince has hard bits that we all end up crunching onto.
Woah! I have definitely never experienced that and I often get my mince from Woolies and Coles! You might want to let the store know. That is not cool!
Since your new cookbook “Tonight” is being unvailed to the public, and it is 100% Dozer/Nagi … it would be only fitting to have a foot print of Dozer to stamp on a blank page with your signing…just an idea and one your fans ( like me) would love dearly in a signed book of “Tonight”.
I HAVE A DOZER PAW PRINT STAMP!!! 🙂 N x
YES Nagi!!! You have the best dog ever. Wish we weren’t halfway across the world, we could hag out then.
Lots of love for you 2
Aww! Thank you to the WHOLE gang, especially the new kittens!! N xx
Really great to have Dozer in your life and him to you… miss my little Jack. May the happiness be yours🥰. Congratulations for the book, dear Nagi.
Justine & Jack, the Cavalier King Charles
Bet he was adorable and very very cheeky…. 🙂 HUGS – N x
Hi Nagi and beautiful Dozer! So glad he’s better. And please don’t feel badly. You didn’t know then. Now you couldn’t do anymore. I wonder if I could finish this in the oven. I tend to burn tomato sauces on the stove top.
Nagi, I usually love your recipes even the ones that don’t fit my way of eating. But calling this one ‘lots of vegs’ when there is only 1 carrot and 1 zucchini is a bit of exaggeration. I normally eat about 10 oz vegetables per meal and unfortunately this one doesn’t come closes although I could maybe just add more carrot and zucchini as well other vegs to make it work. Looks really. good.
As a fellow dog lover, I am so glad that Dozer is so well.
Miriam, apart from the carrot and zucchini there is also an onion, a capsicum, 800g of crushed tomatoes and 400g of kidney beans, so a fair amount of veg. Have a salad on the side and you’ll easily reach your 280g of veg 😊
Gosh yes! The canned tomato goes a long way to help 🙂 I think people always forget it counts! N x
Are capsicum, crushed tomatoes, onion and kidney beans not considered vegatables where you live?
Good point about beans Marthy, does that count as part of the vegetable quota? I thought it didn’t. 🙂 N x
You could always put more carrots and zucchini!
Miriam already thought of that
MIRIAM COULD ALWAYS ADD IN MORE OF HER FAV VEG
YES SHE COULD ALSO KIDNEY BEANS COUNT AS VEG
I have just made this for dinner – it was delicious and really tasty. I’m afraid the two of us ate half of the dish when it’s supposed to serve 7 or 8…I should probably have served it with a green salad.
He he I love that you have a hearty appetite like me!! 🙂 N x
Congratulations Nagi! 👍🏻
You’re a hard worker! I wish you and Dozer blessings.
Thank you Cheryl! N x
Congratulations Nani, I already have my cook book on pre-order in the us. Best of luck to you and Mr. Dozer. Thanks for every fun day and emails. Cheers,
Aww thank you Gita!! I’m so excited! N x
This looks so similar to what we call Goulash in the US Midwest, with one serious difference- spice level. The standard recipe in Minnesota would never have this much heat! However, tastes are changing, and this looks scrumptious. I definitely want to give it a try.
I thought Goulash was a stew! *She dashes off to Google*
Oh, this is my kind of recipe. I usually cook big batches of freezable food so, on those days when I’m annoyingly busy I know I will still have something tasty at the end of the day 😛
And I’m sure Dozer doesn’t regret going along with you to those photoshoots. It’s quite obvious he deeply enjoys his time with you.
Now… Dozer might be the best dog in the world, but my Shadow is, definitively, the best LADY dog in the world🤣
PS He he I was actually going to add in the post that Dozer is the best dog in the world….except for YOURS! 😂 Every dog owner would agree! N x
Yes!! It’s such a good one for batch cooking ahead, my freezer is now full of containers of this from the recipe testing batches 🙂 N x
This recipe is perfect for me! Cook once, eat many times after! Another gem! Hug Dozer for me.
Hugs passed on and happily received!! N x
Oh Nagi, Dozer knows there’s not a dog in the world more loved and cherished. We all sometimes expect more from our loved ones than they can give when we don’t know what’s going on with them, but the important thing is that when we know better we do better. And nobody could do better by him than you. I know Dozer would agree with that wholeheartedly.
Aww thank you Rachel! That makes me feel a bit better – N x ❤️
I whole-heartedly agree with what you said being the mom of an elderly fur baby.
My partner was coming home tonight after a week in Sydney, so as soon as I saw this recipe I knew dinner was sorted. Goodness me – talk about value for money! A whole 8 serves, a full belly and nothing but praise for this recipe (admittedly I added extra garlic but who doesn’t…). If I could attach photos I would – like for like with yours! Highly recommend this for anyone who wants to meal prep or feed a hungry squad! Thanks always Nagi x
I’m so pleased to hear that Natalie!! And yes, ALWAYS yes to an extra garlic…😜
Thank you Nagi! I was struggling today to think of what to cook. Opened my email, and there was my answer. It was delicious and nutritious! I already had all the ingredients, so easy! My daughter said it should be one of our regulars.
Woah! First to make it! So glad your daughter enjoyed it so much – N x
How can I purchase a copy of your new cook book here in Canada?
Hello Holly! Just drop down and choose Canada then it will show the places you can pre-order it from! – N x https://salesdock.info/tonight-cookbook/%3C/a%3E%3C/p%3E
It’s available for.pre-order on Amazon. $32.90. October 29 release