Saturday Night Pasta
Behind The Brand
Saturday Night Pasta has landed in the P&P aisles!
Cookbook author, recipe developer and founder of SNP, Lizzie is passionate about the way that food and cooking can bring people together. She also believes in making simple meals that allow the quality ingredients to shine.
She has long struggled with anxiety, and it was during a particularly difficult time that she found solace in the act of making pasta every Saturday night. What started as a form of self-care then turned into a book and she followed this with a range of Australian-made pasta tools.
Now she has created a delicious collection of small batch pasta sauces and dried pasta, and we can’t wait for you to try them.
Pipette.
Italian for “little pipes“, these short, round shapes are designed to catch the pasta sauce in all the right places! Made from Australia durum wheat semolina, the pasta is slowly and gently air dried to maintain maximum nutritional benefits.
Trottoloni.
This twirly pasta is aptly named “spinning tops“ in Italian. Perfectly paired with either of the SNP sauces, the slow air-drying process ensures a flavoursome pasta that is easily digested.
Home Base Sauce.
This rich, fragrant sauce is bursting with the flavours of summer tomatoes and basil. Perfect on its own mixed through pasta or use it as a base and get creative with your own additions.
Dirty Martini Pasta Sauce.
Using the popular Penne alla Vodka as inspiration, this delicious pasta sauce features the unique combination of Roma tomatoes, Archie Rose Native Botanical vodka and fermented olive brine.
From Locally Grown Ingredients
Saturday Night Pasta is committed to using
100% local produce.
Garlic – South Australia
Basil – South Australia
Tomatoes – Victoria
Vodka – NSW (Archie Rose)
Lemon myrtle leaves – Queensland
Olive brine – South Australia
Saturday Night Pasta Green Cheesy Pasta Bake
Savor a delectable Saturday Night Pasta Green Cheesy Bake, serving 4-6. Prep in just 30 mins & bake for 30 mins. A medley of broccoli, spinach, & aromatic herbs in a creamy sauce, layered with pasta & topped with a golden crust of cheese and breadcrumbs. A delightful creation by Elizabeth Hewson.
Ingredients
Method
- Preheat oven to 180 degrees.
- In a large saucepan, melt butter/ghee over medium heat. Add spring onions, parsley stalk, broccoli stem and garlic, stirring regularly, until softened.
- Stir in flour and cook for 1 minute. Slowly pour milk, whisk continuously until combined, then follow with broth. Simmer for 10 minutes, or until thickened, stirring regularly.
- Meanwhile bring a large pan of water to a boil. Season and cook pasta for 5-6 minutes. You want it to have a good bite as it will continue to cook in the oven.
- Throw broccoli florets in the water at the last minute of cooking. Drain pasta and broccoli and tip back into saucepan. Set aside.
- When the sauce thickens, remove the pan from the heat and stir through most of the grated cheese.
- Pour sauce into blender along with the baby spinach, parsley leaves (you may need to work in batches). Blitz until smooth, you should have a lovely thick green sauce. Season the sauce with salt, pepper and lemon zest.
- Tip sauce into a saucepan with pasta and broccoli. Stir to coat. Tip into a baking dish and even out.
- Combine the remaining cheese with breadcrumbs in a small bowl and drizzle with olive oil. Sprinkle over pasta. Give it a glug of olive oil, then bake for 25-30 minutes or until golden, crisp and bubbling.
- Leave to stand for 10 minutes before serving.