Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 4 portions

Ingredients

  • 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 cloves Garlic minced
  • 227 g Cremini Mushrooms sliced
  • 2 cans (398 ml) Chopped Tomatoes with juice
  • 1 can (6 oz) Tomato Paste
  • 1/4 cup Basil fresh, minced (or 1 tbsp dried)
  • Salt and Pepper to taste
  • 1/2 Zucchini per person, spiralized to find noodles
  • Grated Parmesan Cheese

Instructions

  • 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 ragu over noodle and sprinkle with additional chopped fresh basil and parmesan cheese.
Nutrition Facts
Fall Veggie Ragu over Zucchini Noodles
Amount per Serving
Calories
210
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
0.5
g
3
%
Sodium
 
330
mg
14
%
Carbohydrates
 
33
g
11
%
Fiber
 
8
g
33
%
Sugar
 
15
g
17
%
Protein
 
5
g
10
%
Vitamin A
 
10000
IU
200
%
Vitamin C
 
66
mg
80
%
Calcium
 
100
mg
10
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Eat in Eat Out Magazine.

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