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Double Serrano Ham and Butternut Squash Linguine
Double Serrano Ham and Butternut Squash Linguine

Double Serrano Ham and Butternut Squash Linguine

with Tenderstem® Broccoli and Creme Fraiche

This Double Serrano Ham and Sweet Potato Linguine is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Red Onion

80 grams

Tenderstem® Broccoli

1 unit(s)

Garlic Clove**

6 slice(s)

Serrano Ham

180 grams

Linguine

(Contains: Cereals containing gluten)

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

125 milliliter(s)

Reserved Pasta Water

Nutritional information

Energy (kcal)822 kcal
Energy (kJ)3439 kJ
Fat30.5 g
of which saturates16.6 g
Carbohydrate102.4 g
of which sugars24.8 g
Dietary Fibre10.2 g
Protein36.9 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Medium Saucepan
Colander
Kitchen Paper
Lid
Pan

Instructions

Roast the Butternut
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Get Prepped
2

While the butternut roasts, bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.

Halve, peel and thinly slice the red onion. Cut the Tenderstem® broccoli in half widthways. Peel and grate the garlic (or use a garlic press).

Roughly tear the Serrano ham into large pieces.

Cook the Pasta
3

When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander and pop back into the pan.

Drizzle with oil and stir through to stop it sticking together.

Bring on the Veg
4

While your pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

When hot, lay the Serrano ham in the pan and fry until crisp, 2-3 mins each side, then transfer to a plate covered in kitchen paper and set aside.

Add a drizzle more oil to the pan, then add the onion. Stir-fry until softened, 4-5 mins.

Add the broccoli and stir-fry for 2-3 mins, then add a splash of water. Pop a lid on the pan or cover in foil and cook until tender, another 2-3 mins.

Make your Creamy Sauce
5

Once the broccoli is tender, remove the lid, stir in the garlic and cook for 30 secs.

Pour the reserved pasta water and chicken stock paste into the pan, then stir in the creme fraiche and Serrano ham.

Bring to the boil, then remove from the heat.

Finish and Serve
6

Add the cooked pasta and roasted butternut to the sauce.

Taste and add salt and pepper if needed. Add a splash of water if it's a little thick.

Toss gently to coat, then serve your linguine in large bowls.

Enjoy!

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