This week’s rendition of pantry pasta is super easy to make and delicious. I combined my favorite shellbows with red sauce, mushrooms and spinach. There is no better feeling than combining healthy ingredients for a quick and tasty meal. Actually, both my mushrooms and spinach were about to go bad, so this was the perfect way to use them before it was too late. 

This recipe post is sponsored by Hestan Culinary. I was compensated for my time, however, all opinions are my own.

Shellbows with Red Sauce, Mushrooms and Spinach – Healthyish Foods

About this Pasta Recipe

For this recipe, I used my quick homemade red sauce, but you can simply use a jar of your favorite store-bought sauce too. For a Healthyish twist, I added some dairy free coconut milk to my quick red sauce recipe. It softens the acid in the sauce and gives it more of a silky, creamy texture; which tastes great with the spinach and mushrooms. If you are using store-bought sauce, you can skip this step. 

When pulling this dish together, I simply boiled the shellbow pasta in my 3.5 quart Hestan NanoBond essential pan. If you guys have been around for a while, you know I am a huge fan of Hestan Culinary cookware. Their patented NanoBond technology is truly differentiating and unlike anything in the market today. For example, their pans are completely toxin free, which I love. Additionally, they are 400x stronger than stainless steel. In fact, they will even last 5x longer than the average pan, giving a great return on investment. Finally, they nest perfectly together making storage a breeze. Ok, back to the recipe. Haha!

Next, I heated my homemade red sauce in my 3-quart Hestan soup pot and seared my mushrooms and spinach in my 11-inch Titanium skillet. Honestly, I am convinced that using their cookware makes my food taste better. Once everything was ready, I simply tossed all of the ingredients together in my essentials pan. Then, I topped the dish with shaved parmesan cheese, cracked black pepper, and red pepper flakes and served the pasta while it was hot. 

quick homemade red sauce - healthyish foods
Shellbows with Red Sauce, Mushrooms and Spinach – Healthyish Foods


Store any leftover pasta in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave until heated through. Looking for more pasta recipes? Try my lasagna roll-ups or my baked macaroni n’ cheese with roasted tomatoes. Both are easy to make and delicious. 

Shellbows with Red Sauce, Mushrooms and Spinach – Healthyish Foods

Shellbows with Red Sauce, Mushrooms and Spinach

This week’s rendition of pantry pasta is super easy to make and delicious. I combined my favorite shellbows with red sauce, mushrooms and spinach.
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  • 8 ounces shellbow pasta , al dente
  • 2 tablespoons olive oil, divided – 1 tablespoon for the pasta 1 tablespoon for the mushroom / spinach mixture
  • 1 jar store-bought red sauce, or 3 cups of my homemade red sauce – recipe linked above
  • 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 baby bella mushrooms, washed and sliced
  • 6-8 ounces baby spinach, fresh
  • ½ teaspoon salt
  • ½ teaspoon black pepper, to taste
  • ¼ cup shaved parmesan cheese, as garnish
  • ¼ teaspoon red pepper flakes


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


  • 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!


Serving: 1serving, Calories: 351kcal, Carbohydrates: 48g, Protein: 13g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 4mg, Sodium: 436mg, Potassium: 724mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4075IU, Vitamin C: 12mg, Calcium: 145mg, Iron: 3mg