m+ home : Upgrade Pasta night in 15 Minutes with natalia rudin
We all have those midweek evenings when pasta is the only answer. Quick and comforting — it’s the family’s fallback dish. But sometimes you want it to feel just a little bit elevated, a step beyond the pesto jar and a handful of grated cheddar.
That’s where Natalia Rudin’s Cooking Fast and Slow comes in. We particularly love her approach, particularly the chapters which are divided by time (15 minutes, 30 minutes, 1 hour), making it easy to find a recipe that fits busy family life.
You may know her as @natsnourishment on Instagram where she shares her recipes to her 1 million + followers. Her debut cookbook is full of recipes that take everyday staples and nudge them into something special, without needing hours in the kitchen.
This basil, courgette and pistachio pasta is fresh, vibrant and ready in just 15 minutes. The courgettes give it substance, pistachios bring crunch, and the herb mix transforms dinner into something akin to what you would have in a restaurant.
It’s also endlessly adaptable for family life: swap in gluten-free pasta to make this dish gluten free if you need, dial down the herbs for kids, or blitz the sauce into a smooth pesto if that’s more likely to be eaten without fuss. However you spin it, this is not your usual pasta night.
Basil, Courgette & Pistachio Pasta
Serves 2 (scale up for family dinner)
Ingredients
200g pasta (any kind including gluten free)
3 tbsp olive oil
1 large courgette, sliced into ½ cm rounds
Handful of shelled pistachios
1 garlic clove
Big handful of fresh mint, chopped
Big handful of fresh basil, chopped
Big handful of fresh parsley, chopped
Juice of ½ lemon
Salt and black pepper
Method
Bring a large saucepan of salted water to the boil and cook your pasta according to the packet instructions.
Heat 1 tablespoon of the olive oil in a large frying pan (big enough to hold the cooked pasta) and fry the courgette rounds until golden brown.
Bash up the pistachios in a large pestle and mortar and then remove them. Do the same with the garlic, along with a pinch of salt, until it turns into a paste and then add all the herbs and bash together with the garlic.
If you have enough space, continue bashing and grinding and then add the pistachios back in with the rest of the olive oil. If you don’t have space in your pestle and mortar, tip the herbs, garlic paste and pistachios into a bowl and mix well.
Once the pasta is cooked, drain it, reserving some of the cooking water.
Add the pasta to the pan with the courgettes, followed by the herby paste and a splash of the pasta water.
Mix so that the paste coats the pasta and finish with a big squeeze of lemon juice
M+ Tips to Adapt For Children:
Chop courgettes smaller or grate them into the sauce for picky eaters.
Swap pistachios for almonds, cashews or sunflower seeds if nuts are an issue.
Stir through extra olive oil and parmesan to make it creamier for kids.
Cooking Fast and Slow by Natalia Rudin
Over 100 delicious, mostly plant-based recipes make simple food feel elevated and posh dishes feel effortless. Former personal chef Natalia Rudin, aka Nat’s Nourishment, shares quick, nourishing recipes perfect for weeknights, slower weekend feasts, and everything in between.
No matter how much time you have, there is a recipe for every occasion: hearty weeknight meals that take less than 15 minutes, 30 minutes or an hour; slower recipes to savour at the weekend; meal-prep ideas to elevate your packed lunches; and moreish treats to satisfy every sweet tooth.
Exclusive signed edition available here