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Fall Veggie Ragu with Zucchini Noodles

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  • 2 Tbsp canola oil
  • 2 medium carrots, finely diced
  • 1 medium parsnip. finely diced
  • 1 red bell pepper, finely diced
  • 1 cup squash or rutabaga, finely diced
  • 4 cloved garlic, minced
  • 1 – 227 g package cremini mushrooms, sliced
  • 2 - 398 ml cans chopped tomatoes, with juice
  • 1 – 6 oz can tomato paste
  • ¼ up fresh basil, minced or 1 Tbsp dried basil
  • salt and pepper to taste
  • 1/2 zucchini per person, spiralized to fine noodles (or any type of pasta noodle)
  • grated parmesan cheese


  • To a large dutch oven, add oil, carrots, parsnip, peppers and squash. Cook over medium-high heat, stirring often, until vegetables are softened, about 5 minutes.
  • Add garlic, mushrooms and cook and for 1 minute. Add in tomatoes with juices, tomato paste and basil, bring to a boil. Turn down heat to simmer, cook for 15-20 minutes. Season with salt and pepper.
  • Meanwhile, if making pasta noodles, prepare to package directions. For Zucchini noodles, use a spiralizer to make fine ribbons or noodles. They can be eating as is, or sauté for one minute in 1 Tsp canola oil just prior to serving.
  • Serve Fall Veggie Ragu over noodles and sprinkle with additional chopped fresh basil and parmesan cheese.