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Spanish Ragu with Roast Almonds & Zucchini Noodles

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Spanish Ragu with Roast Almonds & Zucchini Noodles

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Adjust Servings:
2-3 medium zucchini
450g (1lb) spicy sausage or chorizo
1 teaspoon smoked paprika
400g (14oz) canned tomatoes
4 tablespoons butter
handful roasted chopped almonds


no chorizo / spicy sausage – just use ground (minced) beef, chicken or pork and add a little fresh or dried chilli.

no smoked paprika – regular paprika will be fine. Or just skip it and allow the flavour of the sausage to shine through.

carb-lovers – toss in cooked noodles or spaghetti instead of (or as well as the zucchini).

no spiralizer – just shave your zucchini using a vegetable peeler.

nut-free – replace almonds with grated pecorino, manchego or parmesan cheese.

dairy-free – use a nice peppery olive oil instead of the butter.

Prepare Ahead

Make the ragu but don’t add the almonds or zucchini. Ragu will keep for up to 2 weeks in the fridge or frozen. Zucchini is best on the day it is made (a few hours ahead is fine), however they will keep for a few days in the fridge just don’t freeze them! Keep roasted almonds in the pantry for months.




This is a twist on spaghetti bolognese given a flavour + texture boost with smoky paprika, spicy sausage and crunchy almonds. I’d take this more interesting verion over the original any night of the week.

And of course it’s had the ‘Low Carb’ treatment with spiralized zucchini instead of spaghetti.

If you haven’t invested in a spiralizer, I’m so glad I got mine. I don’t often recommend extra kitchen equipment, however for low carb (and vegetable lovers) a spiralizer is totally worth it for the zucchini possibilities alone!

If you’re still on the fence read Is a Spiralizer a Diabetics Best Friend?

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Sprialize your zucchini. Sprinkle with a pinch of salt and stand at room temp to soften while you make the ragu.


Heat a medium frying pan on a high heat. Add a good glug of olive oil and crumble the sausage meat into the pan, discarding the skins. Cook, stirring until meat is well browned and cooked through.


Add paprika, tomatoes and butter and simmer for a few minutes until reduced a little. Taste and season with salt, if needed.


Pat zucchini dry with paper towel and divide between two bowls. Top with sauce and sprinkle over almonds.


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2 Comments Hide Comments

Hi Jules,
I’ve been thinking about spiralisers but am resistant to buying more kitchen things, so I spent some Christmas money on a Zyliss julienne peeler yesterday, to see if zucchini noodles suited me. I ended up with nice thin, long (it was a big zucchini) noodles which I enjoyed. I experimented with microwaving them (2 min?) but will try your salt method. I’d like to try sweet potato and see how they go making rosti..or something!

Thanks for sharing Cass…

The julienne peelers are a good alternative if you are only cooking for 1. But a little labour intensive for larger quantities.

Just watch the sweet potato, they’re still really carby. If you’re looking for a healthier alternatie to rosti, these Crispy Zucchini Fritters are a favourite around here.

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