Serrano Ham and Butternut Linguine
with Tenderstem® Broccoli and Creme Fraiche
This Serrano Ham and Butternut Linguine is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
1
Butternut Squash
1
Red Onion
80
Tenderstem Broccoli
1
Garlic Clove
4
Serrano Ham
180
Linguine
(Contains Cereals containing gluten)
10
Chicken Stock Paste
150
Creme Fraiche
(Contains Milk)
Not included in your delivery
125
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds (no need to peel). Chop it widthways into 1cm slices, then chop into small 1cm chunks (you want them small so they cook faster). Pop the squash onto a baking tray, drizzle with oil, season with salt and pepper, toss to coat and arrange in a single layer. Roast on the top shelf of the oven until golden and tender, 25-30 mins. Turn halfway through.
In the meantime, 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. Chop the Tenderstem® broccoli in half widthways. Peel and grate the garlic (or use a garlic press). Roughly tear the serrano ham slices into large pieces.
Once boiling, add the linguine to the water and cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan, reserving some pasta water to use for the sauce (see ingredients for amount). Return the linguine to the pan with a drizzle of oil (this will stop it from sticking together).
While your pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Add the serrano ham in a single layer. Cook until the ham is golden, 2-3 mins on each side. Transfer to a plate lined with kitchen paper. Add a drizzle more oil into the pan. When hot, add the onion. Fry until beginning to soften, stirring occasionally, 4-5 mins. Add the broccoli and a small splash of water to the frying pan. Stir-fry until the broccoli is just tender, 4-5 mins.
Stir in the garlic and cook for 30 secs. Pour the reserved pasta water and chicken stock paste into the pan with the broccoli. Stir in the creme fraiche along with the Serrano ham. Bring to the boil, then remove from the heat.
Finally, add the drained pasta and roasted butternut squash into the sauce. Taste and add salt and pepper if needed. TIP: Add a splash of water if you feel it's necessary. Toss gently to coat, then serve in large bowls. Enjoy!
