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.
Prep Time: 10 minutes
Cook Time: 20 minutes
- 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!