Dinner

One-Pot Goulash Pasta Recipe

ByCleo Brixton January 29, 2026January 29, 2026

Introduction

This one-pot goulash pasta is a comforting and hearty meal that combines tender mince, smoky spices, and wholemeal penne in a rich tomato sauce. It’s perfect for busy weeknights when you want something delicious with minimal cleanup.

A large white pan filled with penne pasta mixed with cooked ground meat, red and green bell pepper pieces, and a thick red tomato sauce, creating a rich, chunky texture throughout. The pasta is well coated with the sauce, showing a mix of golden-yellow pasta and red meat sauce with bits of vegetables. Below the pan, there is a white bowl partially filled with the same pasta dish. The background is a white marbled texture with a pink surface around the pan and bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp rapeseed oil
2 onions (about 340g), chopped
500g 5%-fat steak mince
2 peppers, deseeded and finely chopped
3 garlic cloves, chopped
1 tbsp thyme leaves
2 tbsp smoked paprika
400g can chopped tomatoes
2 tbsp tomato purée
800ml hot vegetable stock, made with 2 tsp bouillon powder
180g wholemeal penne

Instructions

Step 1: Heat the rapeseed oil in a large lidded pan over medium heat. Add the chopped onions and fry for about 10 minutes, stirring frequently, until they are golden.
Step 2: Add the steak mince to the pan, breaking it apart with a wooden spoon as it cooks. Stir in the finely chopped peppers and cook for another 5 minutes.
Step 3: Add the chopped garlic, thyme leaves, and smoked paprika, stirring well to combine all the flavors.
Step 4: Pour in the chopped tomatoes, tomato purée, and hot vegetable stock. Bring the mixture to a boil, then reduce the heat and cover the pan. Let it simmer gently for 10 minutes.
Step 5: Add the wholemeal penne to the pan and replace the lid. Bring back to a boil, then reduce heat again and simmer for a further 12 minutes, or until the pasta is tender.
Step 6: Remove the pan from the heat and let it stand, covered, for 5 minutes. Serve half the pasta between two plates while hot.

Tips & Variations

For extra depth of flavor, try adding a splash of red wine with the tomatoes and stock before simmering.
Swap wholemeal penne for any pasta you prefer, such as fusilli or rigatoni, adjusting the cooking time accordingly.
Add a handful of chopped fresh parsley or a dollop of Greek yogurt on top before serving for added freshness and creaminess.

Storage

Allow any leftover pasta to cool completely, then store it in an airtight container in the refrigerator for up to four days. Reheat gently in a pan over low heat with a splash of water until piping hot, stirring occasionally to prevent sticking.

How to Serve

A large white pot filled with cooked penne pasta mixed with a thick, reddish-brown meat sauce containing ground meat and chopped red and green bell peppers, all well-coated in the sauce. The pasta pieces are scattered throughout, with some sitting on top and others mixed within the sauce. Nearby, a portion of the same pasta is served in a white bowl, showing similar layers of pasta and sauce. Both containers rest on a white marbled textured surface with a soft pink background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mince for this recipe?

Yes, you can use pork, lamb, or turkey mince instead of steak mince. Adjust the cooking times slightly if needed, especially with leaner meats to avoid drying out.