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.