Shellbows with Red Sauce, Mushrooms and Spinach
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.
3-quart Hestan NanoBond soup / sauce pot
11-inch Hestan titanium skillet
3.5-quart Hestan NanoBond essential pan
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)
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!