350 g rigatoni pasta
500 g butternut squash, peeled and cubed
1 medium yellow onion, in chunks
5 garlic cloves, peeled
2 tbsp olive oil
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1–2 tsp Lillie’s Q Herb Salt Blend, plus more to, taste
150 ml heavy cream (35%)
1 tbsp unsalted butter
40 g Parmesan, freshly grated
Handful of fresh basil, finely chopped
Salt, only if needed
Reserved pasta water, as needed
Vegetables
4
Preheat oven to 400°F (200°C). Place butternut squash, onion and garlic in a bowl. Add olive oil and Lillie’s Q Herb Salt Blend; toss well. No extra salt needed here.
Spread in one layer on a baking tray. Roast for 25–30 minutes, until the pumpkin is tender and lightly golden.
Boil rigatoni until al dente. Reserve about 1 cup of pasta water before draining.
Blend roasted vegetables with about 100 ml reserved pasta water until completely smooth.
Melt butter in a large pan over medium-low heat. Add pumpkin purée and heavy cream; stir until smooth.
Add more Lillie’s Q Herb Salt Blend to taste. Add extra salt only if needed.
Add cooked rigatoni, Parmesan and chopped fresh basil. Toss until creamy, adding pasta water as needed. Serve with extra Parmesan and basil.
Add pasta water a little at a time for a silky sauce.
Taste before adding salt: the Herb Salt Blend already seasons the dish.
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