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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!

Allergens:Cereals containing glutenMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

Linguine

(ContainsCereals containing gluten)

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(ContainsMilk)

Not included in your delivery

125 milliliter(s)

Pasta Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3228 kJ
Energy (kcal)772 kcal
Fat29.0 g
of which saturates16.0 g
Carbohydrate96 g
of which sugars20.0 g
Protein31 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Saucepan
Garlic Press
Colander
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Trim the butternut squash, then halve lengthways and scoop out the seeds (peel first if you prefer). Cut into small 1cm chunks (you want them small so they cook faster). Pop 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 tender, 25-30 mins. Turn halfway through.

2

While the squash 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 slices into large pieces.

3

Once 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 ingredients for amount), then drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

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. Once crispy, transfer to a plate covered in kitchen paper. Set aside. Add a drizzle more oil into the pan, then add the onion. Stir-fry until softened, 4-5 mins. Add the broccoli and stir-fry for 2-3 mins. Add a splash of water, pop a lid on the pan or cover in foil, then cook until tender, another 2-3 mins.

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 along with the Serrano ham. Bring to the boil, then remove from the heat.

6

Add the cooked pasta and roasted butternut squash to the sauce. Taste and add salt and pepper if needed. TIP: Add a splash of water if it's little thick. Toss gently to coat, then serve in large bowls. Enjoy!