Serrano Ham and Butternut Linguine

Serrano Ham and Butternut Linguine

with Tenderstem® Broccoli and Creme Fraiche

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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.

Preparation Time35 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Red Onion

80 grams

Tenderstem Broccoli ®

1 unit(s)

Garlic Clove

4 slice

Serrano Ham

180 grams



10 grams

Chicken Stock Paste

150 grams

Creme Fraiche


Not included in your delivery

125 milliliter(s)

Pasta Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3002 kJ
Energy (kcal)717 kcal
Fat27.0 g
of which saturates12.0 g
Carbohydrate98 g
of which sugars20.0 g
Protein30 g
Salt2.84 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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!