Description
This Veggie Hamburger Pasta is a comforting one-pot meal that combines ground beef with fresh vegetables like zucchini, carrots, mushrooms, and onions. Simmered in a flavorful sauce and finished with melted cheese, it’s a satisfying and nutritious dish perfect for busy weeknights or family dinners. Ready in just 35 minutes, it’s customizable and a great way to pack in veggies while still enjoying a creamy, cheesy pasta.
Ingredients
- 1 medium zucchini, grated
- 1 cup carrot, diced
- 1 medium yellow onion, diced
- 1 cup mushrooms, diced
- 1 tablespoon olive oil
- 1 package lean ground beef (10–12 oz)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 cups bow tie pasta (farfalle), or pasta of choice, uncooked
- 2 cups beef broth (low-sodium)
- 1 1/2 cups whole milk
- 1 tablespoon tomato paste
- 1 1/2–2 cup shredded cheddar cheese
- Parsley, to garnish
Instructions
- Prep the Veggies: Grate zucchini, peel and dice carrots, and dice onions and mushrooms. Set aside.
- Cook the Beef: Heat a skillet over medium-high heat. Add olive oil and ground beef, breaking it up as it cooks. Season with salt and pepper.
- Add the Veggies: Add diced onion, carrots, zucchini, and mushrooms to the beef. Cook for 3-5 minutes until vegetables start to soften.
- Season: Stir in chili powder, paprika, and garlic powder, coating the beef and veggies evenly.
- Add Pasta and Liquids: Add uncooked pasta, beef broth, milk, and tomato paste. Stir well and bring to a simmer.
- Simmer: Cook for 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Finish: Stir in shredded cheddar cheese until melted and the sauce becomes creamy.
- Garnish: Top with chopped parsley before serving.
Notes
- You can substitute whole grain or legume-based pasta for extra fiber and protein.
- For extra veggies, try adding spinach, bell peppers, or kale.
- Use mozzarella, Monterey Jack, or a blend of cheeses for a different flavor.
