Jan 19, 2022

Shellbows with Red Sauce, Mushrooms and Spinach

Name: Shellbows with Red Sauce, Mushrooms and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb. shellbow pasta cooked according to the package; 2 tablespoons olive oil divided – 1 tablespoon for the pasta 1 tablespoon for the mushroom / spinach mixture; 1 jar store-bought red sauce or 4-5 cups of my homemade red sauce; ¼ cup coconut milk – Shake the can well to make sure it’s well combined before using. You can skip this step if you use store-bought sauce.; 10 ounces sliced baby bella mushrooms; 6-8 ounces fresh spinach; ½ teaspoon salt; Cracked black pepper to taste; ¼ cup shaved parmesan cheese as garnish; Red pepper flakes (optional); 3-quart Hestan NanoBond soup / sauce pot; 11-inch Hestan titanium skillet; 3.5-quart Hestan NanoBond essential pan

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Author:

tlawton

This rendition of Sarah Thomas-Drawbaugh’s Healthyish pantry pasta is easy to make and delicious. With her favorite shellbows served with red sauce, mushrooms and spinach, there is no better feeling than combining healthy ingredients for a quick and tasty meal.

Image of Shellbows with Red Sauce, Mushrooms and Spinach

Ingredients

1 lb. shellbow pasta cooked according to the package
2 tablespoons olive oil divided – 1 tablespoon for the pasta 1 tablespoon for the mushroom / spinach mixture
1 jar store-bought red sauce or 4-5 cups of my homemade red sauce
¼ cup coconut milk – Shake the can well to make sure it’s well combined before using. You can skip this step if you use store-bought sauce.
10 ounces sliced baby bella mushrooms
6-8 ounces fresh spinach
½ teaspoon salt
Cracked black pepper to taste
¼ cup shaved parmesan cheese as garnish
Red pepper flakes (optional)

Products to Use

3-quart Hestan NanoBond soup / sauce pot
11-inch Hestan titanium skillet
3.5-quart Hestan NanoBond essential pan

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Directions

Cook the shellbow pasta according to the package. I like to cook mine al dente because it will continue cooking in the pan. Once the pasta is cooked to your liking, drain the water off using a colander and drizzle it with 1 tablespoon of olive oil to prevent sticking.
Next, you’ll heat the red sauce in a 3-quart soup pot. If you are using my quick homemade red sauce recipe, add a ¼ cup of coconut milk to the sauce and stir well. You can skip this step if you’re using store-bought sauce.
While the sauce is heating, add 1 tablespoon olive oil to your 11-inch titanium skillet. First, add the mushrooms, then the spinach to the skillet. Season everything with some salt. Cook until the spinach is wilted, and the mushrooms have a light sear.
Add the cooked pasta back into the 3.5-quart essential pan. Add the warm red sauce, and the mushroom spinach mixture. Stir until everything is well combined and coated in the sauce.
Option to top everything with cracked black pepper, parmesan cheese and red pepper flakes.
Serve warm and enjoy!