Description
This One-Pot Hamburger Pasta with Veggies is a hearty and family-friendly dish made with ground beef, fresh vegetables, creamy cheddar cheese, and bow tie pasta. Ready in just 35 minutes, this flavorful and nutritious meal is perfect for busy weeknights!
Ingredients
- 1 medium zucchini, grated
- 1 cup carrot, diced
- 1 medium yellow onion, diced
- 1 cup mushrooms, diced
- 1 tablespoon olive oil
- 10–12 oz lean ground beef
- Salt and pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 cups uncooked bow tie pasta (or pasta of choice)
- 2 cups low-sodium beef broth
- 1½ cups whole milk
- 1 tablespoon tomato paste
- 1½–2 cups shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Vegetables: Grate zucchini and dice carrots, onion, and mushrooms. Set aside.
- Cook Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it into smaller pieces, and season with salt and pepper. Cook for 1-2 minutes.
- Add Vegetables: Stir in diced onion, carrot, zucchini, and mushrooms. Cook for 3-5 minutes, until vegetables start to soften.
- Season: Add chili powder, paprika, and garlic powder. Mix to evenly coat the beef and vegetables.
- Add Pasta and Liquids: Pour in uncooked pasta, beef broth, and milk. Stir in tomato paste until combined.
- Simmer: Season with additional salt and pepper if needed. Cover and simmer over medium-low heat for 10-12 minutes, until the pasta is al dente and the sauce has thickened.
- Incorporate Cheese: Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Serve: Garnish with chopped fresh parsley and serve warm.
Notes
- Use whole grain or legume-based pasta for extra fiber or protein.
- Add vegetables like spinach, kale, or bell peppers for more nutrients.
- For a dairy-free version, substitute plant-based milk and dairy-free cheese.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
