#one dish

[fieriframes]

[PROLETARIAN CHARIOTS. POLYUNSATURATED CINEMAPLEXI. GLASS CATHEDRALS. (laughs) YEAH, RIGHT? GOOD THING THEY'VE GOT ONE DISH]

[spikyseasponge]

Easy Shepherd’s Pie by thecozycook

[what-marsha-eats]

Stuffed curried aubergines | Jamie Oliver vegetable recipes

A gorgeous curry recipe from Jamie Oliver's new book Veg, and TV programme, Jamie's Meat-Free Meals. This is packed with flavour and so easy

Stuffed eggplants with Indian flavors.

[irias-mogu]

ESSE 2020 August

[wasitillusion]

[yayforfood]

BAKED BACON CHEESE BUTTERNUT SQUASH

Crispy bacon teams up with cheddar and parmesan to bring a whole new level of flavour to this hearty butternut squash side dish recipe.

Recipe: https://www.yayforfood.com/recipes/bacon-cheese-butternut-squash

[passionforpasta]

Chef pro tip: If you are using an Instant Pot to make a pasta dish that calls for a tomato-based sauce, opt for cuts such as penne, medium shells, rotini, elbows, ditalini or other tube shapes that don’t have extra-large holes, e.g. rigatoni.  

Photo and Recipe Credit: Chef Lorenzo Boni

Instant Pot Recipe | Penne with Summer Vegetables + Barilla Tomato & Basil Sauce

Ingredients

1 box penne pasta 3 tbs. extra-virgin olive oil 2 zucchinis, sliced 1 yellow squash, sliced 1 jar of Barilla tomato and basil sauce 2 cups water 4 basil leaves, sliced ½ cup Parmigiano cheese, grated (option to leave this out to make this dish vegan)

Directions

1. Sauté the vegetables in the Instant Pot with half (1.5 tbs.) of the extra-virgin olive oil for 4 minutes; season with salt and pepper and then turn off the Instant Pot. 2. Add the pasta, sauce and water into the Instant Pot and stir well. Close the lid, set time to 7 minutes and cook at low-pressure setting. 3. Allow the Instant Pot to depressurize by opening the valve. Once it has fully depressurized, carefully open the lid and finish with extra-virgin olive oil, basil and cheese before serving.