This speedy dinner comes together in one pot and is sure to please the whole family. Veggies, meat, beans, and pasta get cooked in a tomato broth all at the same time until saucy. Top with plenty of cheese, herbs, and some pickled radishes!
Ingredient Highlight
Pasta! I have a deep love for pasta. It’s delicious, it’s a great vehicle for other ingredients, and it nourishes me inside and out.
“Pasta contains a high amount of protein (in the form of gluten) and starch, a complex carbohydrate. Some of that starch is resistant starch, which gets fermented in the large intestine, becoming a form of fiber. If the word “carbohydrate” were replaced by the word “fiber” when referring to pasta, and the word “gluten” replaced with “protein” – suddenly things become very different. Pasta provides the body with protein, fiber, and energy.” – Letitia Clark, Bitter Honey
Servings 6 People
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 1 tbsp olive oil
- ½ lb ground meat
- 1 ½ tsp kosher salt divided
- 2-3 cloves garlic chopped or smashed
- 2 tbsp taco seasoning
- 4 cups chopped veggies
- 1 15 oz can black beans drained and rinsed
- 1 28 oz can whole peeled tomatoes
- 2 cups water
- 8 oz fusilli pasta
- 1-2 cups grated cheddar cheese
- Cilantro or green scallions
- Pickled radish see Creamy Pea Toast recipe
- 3 tsp dried oregano + 2 tsp ground cumin + 1 tsp onion powder + ½ tsp red pepper flakes optional, for spice
- Use any combination of bell pepper, carrots, broccoli, mushrooms, cabbage… mushrooms are my fav in there!
- Use two cups of cheese if you choose to stir 1 cup into the pasta. Otherwise you can just top with cheese.
Instructions
- In a large pot over medium heat, add the olive oil. Add meat and ½ teaspoon salt and cook, breaking up into bite-sized chunks as it cooks, until mostly cooked through, about 3 minutes. Stir in the garlic and spices and cook for a minute or so, stirring often.
- Add veggies, beans, tomatoes, water, pasta, and remaining 1 teaspoon salt. Use your spoon (or scissors!) to break the tomatoes open to release all of their juices and break into smaller chunks. Then stir everything together and try to submerge the noodles in the liquid (it’s okay if a few are poking out a little).
- Cover with a lid and increase the heat to high to bring to a rapid simmer, then reduce the heat to medium to maintain a rapid simmer and cook, covered, for 15-20 minutes (depends on pasta cooking time) or until the pasta is cooked to your liking, stirring halfway through, scraping any bits stuck to the bottom, and making sure to submerge the pasta back into the liquid.
- Remove the lid and simmer for another minute or two until the liquid is saucy but not soupy, stirring often to make sure nothing is sticking to the bottom. The pasta will continue to soak up liquid and thicken as it sits, so you definitely want it saucy.
- Serve topped with plenty of cheese, cilantro, and pickled radish (if you’d like). You could also top with other favorite taco toppings (avocado, sour cream, pickled onions, etc…).
Items you can prep ahead (optional)
- Chop 2-3 cloves garlic
- Mix together taco seasoning
- Chop 4 cups worth veggies
- Grate 1-2 cups cheddar cheese
Substitutions:
- To make vegetarian, skip the meat and add an extra can of beans. Heat oil in the pot and add your spices and garlic to toast them for 30 seconds before stirring in everything else!
- To make vegan, see above + skip the cheese or use vegan alternative.
- To make gluten-free, use a gluten-free pasta (cooking times will vary).
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up in the microwave until warmed through, stirring halfway to make sure it gets heated through evenly. Top with cheese and any other taco toppings you like.
