This July, we’re thrilled to have partnered up with Saturday Night Pasta, bringing their delicious range of quick-to-cook pastas and sauces straight to the studios - so you can grab dinner on the run. To celebrate the partnership, we spoke to Lizzie, the talented founder behind SNP, about her story, passion, and what makes Saturday Night Pasta the ultimate winter comfort food. PLUS, keep reading to get your hands on the most delicious SCOUT x SNP pasta recipe to inspire your winter cooking!

Hi Lizzie! Can you share a little bit of your background and what brought you to Saturday Night Pasta?

I started my career in PR and marketing for luxury brands, and looked after two restaurants—Quay and OTTO—which is where I really fell in love with restaurants and the power of storytelling through food. I’ve always loved to eat, and I think when you love to eat, you naturally love to cook. So, I’ve always had one foot in the kitchen and the other in writing. I wrote my first book when I was 21—no idea where I got the confidence, but I saw a gap and just went for it. Recipe writing and sharing stories through food have always been my passion. Fast forward 10 years and, like many people, I hit a point of burnout. I’ve always struggled with anxiety, but it became overwhelming. Saturday Night Pasta started as a personal ritual—a way to slow down after a hectic week. It was never just about the food, but the act of making it. It became a form of therapy and care, and from there it grew—first into a book, then into a business, and now a whole world I never imagined possible.

Can you tell us more about the story of SNP and what it’s all about?

Saturday Night Pasta was born out of a need to re-centre, to take one night a week and dedicate it to something tactile and grounding. As someone who lives with anxiety, I often find myself caught in the past or worrying about the future. But when I’m cooking, I feel present. It brings me into the moment. It’s calming, creative, and it makes me happy. What started as a personal ritual soon evolved with the help of social media (and then lots of people jumping on to the ritual) that then turned into a cookbook, and eventually into a range of pasta and sauces. At its heart, Saturday Night Pasta has always been about showing up for yourself - looking after yourself through food. Setting the scene. Removing the pressure. Being in the moment. While the ritual has grown and shifted, the core of it hasn’t changed. With the sauces and pasta, I wanted to create pantry standbys - your quiet little heroes - ready to come to the rescue after a long day. Still high quality, still delicious, still rooted in the idea of caring for yourself, even in small ways.

What does a typical weekday (or week) at SNP look like?

There’s no such thing as a ‘typical’ week, especially with two young kids and a few different hats to wear. My week is usually a mix of cooking - recipe development, testing, content - plus a lot of writing and email responding. Then come the spreadsheets, Xero, budgets and endless admin that make my brain want to explode. I’m just not wired that way. Add in marketing, social media, packaging, retail and distribution management, and trying to squeeze in a walk or a Pilates class to calm the hell down… oh, and parenting too. Honestly, it’s chaotic, messy, and very, very real. I wish I was more organised and structured. But what has been helping is getting up early, before the kids are awake and either making a pot of porridge or going to gym/Pilates. There’s something about starting the day on your terms. It sets the tone for the day.

What do you most love about your job / about SNP?

I love that it’s deeply personal. It reflects my life, my season, my joys and challenges. I get to connect with people through food, whether that’s a jar of sauce that makes their Tuesday night easier, or a message from someone saying they cooked a recipe and loved it. That means everything.

What is your absolute favourite pasta sauce and why is it a must-try?

That’s a hard one. I go through obsessions, all depending on how I’m feeling and what I’m craving as. But right now, I can’t get enough of my new sauce, Some Like It Hot. It’s lively, spicy, and bright. And something totally different to what’s on the shelf. It features some really special native ingredients - Davidson plum and Dorrigo pepper from my friend Gabrielle and his brand, Ziggy’s Wildfoods. He forages and ferments them into this incredible hot sauce, and it’s spectacular. I’ve balanced it with preserved lemon and this beautiful honey from Bellingen in NSW. It’s got heat, but it’s the kind that creeps in gently, finishing with a bit of a kick. It’s well-rounded, layered, and I’m really proud of it.

Do you have any advice for cooking when it comes to inspiration and your ethos around self-care?

Start with how you feel. If you’re tired, make something that doesn’t ask too much of you. Cooking should be simple—don’t overcomplicate things. My favourite meals are usually the simplest dishes. Cook to care for yourself, not to impress anyone. Some of the best meals come from a fridge raid and a bit of creativity. Cook what you actually like to eat. Remove the pressure. Don’t aim for perfect—dinner is just dinner, after all.

Shop Saturday Night Pasta at all Scout Studios this July, including a Pasta and Sauce combo for just $20!Perfect for a cozy post-Pilates meal.

For a bit of winter meal inspo, check out Lizzie’s SNP x SCOUT recipe below - it’s DELICIOUS!

Be sure to follow Saturday Night Pasta at @saturdaynightpasta on Instagram or learn more at saturdaynightpasta.com.au

SCOUT x SNP Dirty Martini Pasta sauce with greens, lemon pangrattato and feta

Serves 4

Ingredients:
3 tbsp olive oil
¼ cup fresh or panko breadcrumbs
1 handful frozen chopped spinach (or fresh greens like cavolo nero or kale)
1 x 500g jar SNP Dirty Martini pasta sauce
1 lemon
Chilli flakes (optional)
1 handful parmesan or Parmigiano Reggiano, plus extra to serve
Feta, to serve
SNP pasta of your choice

Method:
Bring a large saucepan of water to a lively boil. Salt it generously, like the sea. Cook pasta until al dente.

Meanwhile, heat 2 tablespoons of olive oil in a small frypan over medium heat. Add breadcrumbs and cook, stirring occasionally, until golden. Season with salt and grate over the zest of 1 lemon. Set aside.

In a small pot over medium heat, pour in the sauce. Rinse the jar with ¼ cup water and add that in too. Bring to a simmer. If using frozen spinach, throw it in, cover, and cook until defrosted, stirring now and then to help it along. If using fresh greens, heat 1 tablespoon of olive oil in the pot before adding finely chopped greens. Stir-fry for 2 minutes, then pour in the sauce and rinsed water. Simmer until hot, then turn off the heat. Drain pasta, reserving ½ cup of the cooking water. Add pasta to the sauce along with a pinch of chilli flakes (if using), a squeeze of lemon juice, a handful of parmesan, and a splash of pasta water. Stir vigorously to coat.

Serve with lemon pangrattato, crumbled feta and extra cheese on top.

COMMUNITY HIGHLIGHT - Meet Lizzie from Saturday Night Pasta