Let’s Talk About This One Pot Cajun Beef Pasta with lots-of-veg
I swear, this is the dish that turns my kitchen into the place where everyone wants to just, you know, lurk. Last week, when my sister stopped by unannounced (again), the smell of the garlic Cajun beef wafting out the window actually lured her in like a cartoon mouse. We ended up eating straight from the pot with the big spoons — but honestly, who has time for extra washing up?
So, this pasta. It’s spicy-ish but not fiery, loaded with veg so you feel all virtuous, and you only need one pot (or a deep sauté pan if that’s what you’ve got — I’ll get to that in my micro-rant about pans). Also: my ancient wooden spoon is stained bright orange now; let that be a warning or a badge of honor. Totally your call.
Why You'll Love This (In My Not-So-Humble Opinion)
I drag this recipe out when I’m stuck with ten random veg in the fridge, or everyone’s hangry and there’s a threat of takeaway. My family goes totally crackers for it because there’s something magic about having everything — beef, pasta, veg — all tangled up in the same saucy bowl.
There was a time I tried to use just two peppers and regretted it because it really does need lots. Also, the kids always want extra cheese on top, even though it’s honestly plenty cheesy already. But who am I to spoil their fun?
What You’ll Need (Sub in, Sub out — No Judgement!)
- 400–500g beef mince (you can absolutely use turkey mince or even the fake stuff, my cousin swears by the Quorn version)
- 2–3 bell peppers, any color (green tastes, eh, more bitter but still works; I use a mix for rainbow vibes)
- 1 onion, chopped (sometimes I use two if I’m feeling wild)
- 2–3 cloves garlic, crushed (or a big squeeze from a tube — who’s checking?)
- 2 heaping teaspoons Cajun seasoning (my gran insisted on “Slap Ya Mama” but I just wing it with whatever’s on hand)
- 1 tin chopped tomatoes (or passata, but then I end up with a slightly runnier sauce — both are fine)
- 2–3 handfuls of spinach, kale or whatever green is flopping about in your veg drawer
- 350g (ish) dried pasta — penne is best for clinging to sauce, but spaghetti is fine in a pinch
- 750ml chicken or beef stock (cube in a jug is fine — some days I skip and use water, but, eh, less punchy)
- 1 big handful grated cheese (cheddar, mozzarella, or a funky mix. I’ve totally use scraps of parmesan and Red Leicester before, no shame)
- Optional: a splash of cream or cream cheese for extra sauciness (not always, but it hits different on a cold night)
How To Actually Make It (Don’t Overthink It)
- Get your deepest pot or, if you’re like me, the wide sauté pan that barely fits on the hob. Heat up a splash of oil, then dump in the beef. Fry it up until brown (it’s totally fine if it sticks a bit — those crusty bits are chef’s kiss).
- Toss in your chopped onions and crank the heat a bit, then add the garlic a minute later once you smell the onion magic. (This is when I usually get distracted and burn one clove. Oh well.)
- Sprinkle over the Cajun seasoning and throw in those peppers. Give it all a good stir. Don’t worry if the peppers look enormous — they shrink, promise.
- Pour in the tomatoes and the stock, scrape the sides for the crispy beefy bits. Stir in your dry pasta (don’t bother with separate water, that’s the whole point of one pot. One time I did and ended up with a starchy soup disaster).
- Simmer it gently, uncovered unless it’s spitting everywhere, for 15ish minutes. I tend to wander off and come back to give it a stir now and again because, honestly, it likes a little attention — and keeps it from glooping.
- When the pasta is just about done (taste one! This is essential. Overcooked = sadness), lob in your spinach or kale. Wilt it down. If it looks like too much, trust me, it always disappears. (And apparently vitamins or something?)
- If you’re feeling it, stir in the cheese and a dollop of cream. Watch the whole thing get glossy and saucy — resist eating out of the pot, or don’t. Honestly, who am I to stop you?
- Sling it onto plates (or a single giant bowl if you’re having one of those days), sprinkle a bit more cheese on top, and boom — dinner.
A Few Notes from Someone Who's Messed This Up
- If the sauce looks thin, let it sit for 5–10 minutes off the heat. Thickens up magically.
- Pasta shape does matter a little. I once tried angel hair; it turned into a sticky nest. Avoid.
- Cajun seasoning, your taste — start with less, add more. Too much and it’s like licking sandpaper. (I learned the hard way.)
Weird Variations I've Actually Tried
- I threw in some chopped courgette (zucchini) once — worked a treat, but had to halve the stock.
- Tried with leftover roast beef instead of mince. Hmmm… not my favorite. Texture went a bit odd. Wouldn’t bother.
- Sometimes I swap half the stock for tomato juice for extra zing. (Not for everyone, but worth a shot!)
Equipment (But Don't Panic If You Don't Have It)
- Big sturdy pot or high-sided sauté pan — if you’ve got neither, grab the largest non-stick skillet you own and maybe don’t stir too wildly or it’ll all slosh out. I have had to rescue runaway pasta more than once…
- Wooden spoon (I have one — it’s ancient and slightly haunted with sauce stains — but a spatula is honestly fine)
Storing Leftovers (If You Even Have Any, Ha!)
Stick any extra in a lidded container in the fridge. It keeps for up to three days, but in my house, it barely lasts a lunch break before someone’s nabbed it. Actually, I think it tastes even better the next day (but good luck testing that theory if you’ve got hungry housemates).
Serving: My Unfancy Rituals
I like to dump on extra cheese (clearly, I have a problem) and add a side of garlic bread if I really want to make the world feel right. Occasionally, I’ll chop up some chives or spring onion on top just so it looks like I tried. One time I served it straight in the pot at a picnic — huge hit! (Bit of a mess, but that’s life.)
Big Pro Tips (or...don't repeat my slip-ups)
- Don’t rush the simmer! Once I tried speeding up the pasta by cranking the heat and it welded itself to the pan. Low and slow is the way.
- Taste as you go. Cajun heat creeps up. I once overdid it and the dog even looked offended at the leftovers.
FAQ — Or, Stuff My Friends Have Actually Asked
- Can I make this veggie? Totally! Swap in veggie mince or whatever bean you fancy (black beans were, erm, strange but not awful).
- Is it spicy? It’s got some bite — just start light on the Cajun. I let my kids put their own hot sauce on if they’re feeling brave.
- Gluten free? Haven’t tried with GF pasta yet, but I reckon if you knock five minutes off the simmer and keep an eye out, it’d work.
- What if I don’t have Cajun seasoning? Just use paprika, a pinch of chili powder, garlic granules, maybe some thyme. Or…just salt and pepper and pretend it’s “rustic.”
- Can I freeze it? You can, but the pasta goes a tiny bit mushy after thawing, so it’s not my favourite. Still tastes decent though in a midnight pinch.
Alright, that’s the whole scruffy, delicious, pasta-stained saga. If you try it, give me a shout — or more importantly, tell me if your wooden spoon starts turning orange too. (Oh! And don’t wear a white shirt while stirring; trust me, learned that the hard way.)
Ingredients
- 300g beef sirloin, thinly sliced
- 250g penne pasta
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 3 cups beef broth
- 1 cup milk
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
-
1Heat olive oil in a large pot over medium-high heat. Add sliced beef and cook until browned. Remove beef and set aside.
-
2In the same pot, add red onion, bell peppers, and zucchini. Sauté for 3-4 minutes until vegetables start to soften.
-
3Add minced garlic and Cajun seasoning. Stir and cook for 1 minute until fragrant.
-
4Return beef to the pot. Add penne pasta, beef broth, milk, cherry tomatoes, salt, and black pepper. Stir to combine.
-
5Bring to a boil, then reduce heat. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is cooked and liquid is mostly absorbed.
-
6Remove from heat. Garnish with fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!