Weeknight Cajun Beef with lots-of-veg in a Saucy One Pot Pasta

Weeknight Cajun Beef with lots-of-veg in a Saucy One Pot Pasta cooks dry noodles directly in a spiced tomato liquid. The elbow macaroni absorbs the chicken broth and seasoned beef juices as it simmers for 15 minutes. Grated carrots and zucchini melt into the sauce for a thick, hearty meal.

Meat and vegetable choices

The meal begins with 1 lb (500 g) of ground beef, which cooks in the pot alongside chopped onion and minced garlic. Use your spoon to mash the meat into smaller bits, and continue browning it until the raw red color is entirely gone. You can swap out the beef for ground chicken, pork, or turkey, provided you add extra fat and increase the seasoning to compensate. Ground kangaroo is another viable alternative protein. However, do not use lamb, because its strong taste clashes with the Cajun spices.

Push one medium skin-on carrot and one medium zucchini across a box grater to form short strands. The moisture these vegetables release cooks away almost entirely, allowing the fine pieces to blend seamlessly into the sauce. You need to chop the red bell pepper with a knife. If you grate the pepper, it breaks down into a watery mush. For an alternative vegetable addition, stir fresh spinach into the hot pot just before you top the dish with cheese.

The spice mixture

The dry ingredients for this recipe include kosher salt, black pepper, onion powder, garlic powder, dried thyme, and sweet paprika. Always choose regular or sweet paprika rather than smoked or spicy types. Cayenne pepper is optional, so you can leave it out completely, use pure chili powder, or add a dash of hot sauce. Fresh chopped thyme leaves work perfectly in place of the dried herb. If you need a substitute for garlic powder, mix in additional onion powder or chop up two extra fresh garlic cloves. A commercial Cajun mix easily replaces the homemade version.

You wake up the spices by adding them to the hot beef along with the tomato paste. You need to cook this mixture for one minute. The brief heat removes the raw edge from the tomato paste.

Liquid and elbow macaroni

The dry elbow macaroni needs one liter of moisture. The pasta absorbs a significant amount of liquid as it cooks. A mix of 2 cups low-sodium chicken broth and 2 cups water provides enough flavor without excess cost. This water rinses the canned crushed tomatoes clean so you utilize all the tomato puree. Optional kidney beans add nutritional bulk and textural variety to the pot.

The 12 oz (350 g) measurement equals exactly 3 cups of dry elbow macaroni. You must lower the burner to a gentle simmer once the pasta goes in. A violent boil causes the bottom of the pot to catch and burn. A very low temperature is also a problem. A low burner causes the pasta to bloat in hot water instead of cooking properly. You need to stir the pot every couple of minutes so the pasta does not stick. The sauce will still look a little runny when the 15 minutes is up.

The colby cheese

You stir the pasta one last time and flatten the top with your spoon. Shredded colby cheese melts smoothly over the finished dish. Colby melts easily using residual heat and does not become greasy. You should avoid plain mozzarella. It lacks sufficient flavor for this dish unless you pair it with parmesan.

A tight lid traps the residual warmth off the heat. The trapped heat melts the cheese and finishes cooking the pasta in 3 minutes.

Serving and leftovers

You need to serve the pasta immediately while the sauce is hot and the cheese is melted. The pasta absorbs more liquid if it sits in the pot. The meal loses its sauciness as it cools. Sliced green onions provide a bright color contrast on top of the bowls.

You have several options for storing and freezing this pasta.

• Leftovers remain saucy in the refrigerator for up to four days.
• The cooked pasta freezes well in an airtight container for up to three months.
• You can make the dish ahead by cooking the pasta until it is just firm. You must cool the pot completely off the stove and add the cheese before you refrigerate or freeze it.
• A fully frozen assembled dish requires up to two days to thaw in the refrigerator.