Mushrooms Red Sauce Shellbows Spinach

Shellbows with Red Sauce, Mushrooms and Spinach

star

 

More from: Mushrooms Red Sauce Shellbows Spinach
Back to From Our Hestan Kitchen to Yours

Shop Best Sellers

View all
SET SAVINGS
The NanoBond 10-Piece Titanium Ultimate Cookware Set, featuring frying pans, saucepans with lids, a sauté pan with lid, and a stockpot with lid, is displayed on a white marble countertop with a marble backsplash.
A 10-Piece Titanium Ultimate Cookware Set by NanoBond glistens on a white marble countertop, showcasing pots and pans in varying sizes with lids. A saucepan hangs elegantly on a hook, while a frying pan sits in front. A small potted plant and onions enhance the kitchen scene.

NanoBondMolecular Titanium

10-Piece Titanium Ultimate Cookware Set

$1,999.95 USD $2,390.00 USD Save $390.05
SPECIAL OFFER
A clean NanoBond Titanium Skillet with a metal handle sits on a white marble countertop. This nonreactive pan ensures superior cooking performance, and its reflective surface adds to the tidy look of the area.
A NanoBond Titanium Skillet with cooked chicken thighs on lime slices sits on a wooden table, surrounded by cucumber and radish salad, stacked flatbreads, utensils on a napkin, and two glasses of white wine.

NanoBondMolecular Titanium

Titanium Skillets · Small (8.5-Inch)

$199.95 USD $300.00 USD Save $100.05
A NanoBond Titanium Skillet with a shiny finish and straight handle sits on a white marble countertop, highlighting its nonreactive titanium construction against the white tile backsplash.
A NanoBond Titanium Skillet with cooked chicken thighs on lime slices sits on a wooden table, surrounded by cucumber and radish salad, stacked flatbreads, utensils on a napkin, and two glasses of white wine.

NanoBondMolecular Titanium

Titanium Skillets · Medium (11-Inch)

$350.00 USD
A NanoBond Titanium Skillet with a stainless finish and metal handle sits on a white marble countertop, backed by a white tiled backsplash.
A NanoBond Titanium Skillet with cooked chicken thighs on lime slices sits on a wooden table, surrounded by cucumber and radish salad, stacked flatbreads, utensils on a napkin, and two glasses of white wine.

NanoBondMolecular Titanium

Titanium Skillets · Large (12.5-Inch)

$450.00 USD
SPECIAL OFFER
Two NanoBond Titanium Skillets with handles, including a premium titanium skillet, rest on a white marble countertop in a kitchen with a white tiled backsplash.
A NanoBond Titanium Skillet with cooked chicken thighs on lime slices sits on a wooden table, surrounded by cucumber and radish salad, stacked flatbreads, utensils on a napkin, and two glasses of white wine.

NanoBondMolecular Titanium

Titanium Skillets · 2-piece set (8.5-Inch & 11-Inch)

$449.95 USD $650.00 USD Save $200.05

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.

Author
tlawton
Prep Time
10 minutes
Cook Time
20 minutes
Servings
4
Category

Shellbows

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Option to top everything with cracked black pepper, parmesan cheese and red pepper flakes.
  6. Serve warm and enjoy!