One Pot Cajun Beef Pasta with Lots of Veg 

Ingredients:

For the One-Pot Pasta:

1 tbsp olive oil
2 garlic cloves, finely minced
1 onion, chopped
500g (1 lb) beef mince (ground beef)
1 medium carrot, shredded (skin on)
1 medium zucchini, shredded
1 red capsicum (bell pepper), chopped
2 tbsp tomato paste
800g (28 oz) canned crushed tomatoes
400g (14 oz) kidney beans, drained (or other beans of choice, can omit)
2 cups low sodium chicken stock (or beef stock)
2 cups water
350g (12 oz) elbow pasta (or similar size, uncooked)
1 1/2 cups freshly shredded colby cheese (or other melting cheese)
1 green onion stem, finely sliced (optional garnish)
For the 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)
1/4 tsp black pepper
1 1/4 tsp cooking salt / kosher salt
Instructions:

Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and the onion is translucent.
Cook the Beef:
Add the beef mince to the pot, breaking it up with a spoon. Cook until browned.
Add the Veggies:
Stir in the shredded carrot, zucchini, and chopped red capsicum. Cook for a few minutes until the vegetables start to soften.
Mix in the Flavors:
Add the tomato paste, crushed tomatoes, kidney beans, chicken stock, water, and all the Cajun spices. Stir well to combine.
Cook the Pasta:
Bring the mixture to a boil, then add the uncooked pasta. Reduce the heat to a simmer and cook, stirring occasionally, until the pasta is al dente and the liquid has thickened (about 10-12 minutes).
Add the Cheese:
Once the pasta is cooked, remove the pot from heat and stir in the shredded cheese until melted and creamy.
Serve:
Garnish with sliced green onions if desired. Enjoy your hearty and flavorful one-pot meal!