Recipes, vegan, vegetarian

Vegetable “Zoodle” Ragout




This recipe is going to expand your foodie knowledge and please your taste buds in a major way.

Allow me to introduce you to ragout. Pronounced the same as ragù (rag-goo), and similarly saucy and hearty, ragout is different from ragù in a few ways.

According to Food and Wine, ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables and, occasionally, tomatoes. Bolognese, for example, falls under the ragù umbrella. Ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables—or even just vegetables. You can eat it on its own, or with a starch like polenta or couscous or pasta.

I recently discovered ragout and let me just say, it is so perfect when combined with zoodles!

Have you heard of zoodles?  Zoodles are just a fun way to say zucchini noodles, and are a fresh, healthy, and low-carb alternative to pasta. I had seen zoodles on TV and had been to a few white elephant parties where a veggie spiralizer was given as a gift, but only recently tried it out myself. It is easy and fun. If you want to purchase your own, you can go HERE  or HERE [affiliate links].

This recipe is seriously delicious and very easy to make. It takes only about 30 min to make (15 min prep, 15 min cooking) and serves 4 people.


Here is how it goes…..

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Vegetable “Zoodle” Ragout



  • 2 T. + 2 T. extra virgin olive oil
  • 1/2 c. bell pepper (red, yellow or orange), small dice
  • 1/2 c. yellow onion, small dice
  • 8 cloves garlic, minced (separated – 6 cloves, 2 cloves)
  • 1 c. mushrooms, sliced
  • 1/2 c. eggplant, large dice
  • 1 c. cherry tomatoes, halved
  • 1/2 c. chickpeas, canned
  • 1/2 c. basil, roughly chop (or torn)
  • 3 large zucchini, spiralized or julienned
  • 2 c. fresh spinach, raw
  • 2 t. + 1 t. kosher salt
  • 1/4 t + 1/4 t. black pepper
  • 1/4 t. red pepper flake
  • nutritional yeast or parmesan


  1. Heat 2T oil in medium sauté pan over med-high heat.
  2. Add bell peppers, onions cook until soft.
  3. Add 6 cloves garlic, cook for 1 min.
  4. Add mushrooms and eggplant, cook until eggplant starts to soften.
  5. Add cherry tomatoes, chickpeas, and basil.
  6. Season with salt, pepper and chili flake.
  7. Let vegetables continue to cook over low heat.
  8. Meanwhile, spiralize 3 zucchini.
  9. In a separate large sauté pan, heat remaining oil over medium high heat.
  10. Add remaining garlic, cook until golden.
  11. Add zucchini noodles and spinach.
  12. Season with salt and pepper.
  13. Cook until noodles are al dente.

To serve:

  1. Combine noodles with sauce.
  2. Divide between 4 pasta bowls.
  3. Garnish with nutritional yeast (vegan) or fresh grated Parmesan (vegetarian).

**You can add shrimp, chicken or tofu for additional protein (although this dish is delicious, filling, and full of protein as is).