HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSerrano Ham, Parsley & Butternut Linguine
Serrano Ham, Parsley & Butternut Linguine

Serrano Ham, Parsley & Butternut Linguine

with Crème Fraîche

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We love good Ham and Butternut Squash Linguine and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Red Onion

1 pack(s)

Tenderstem Broccoli ®

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

4 unit(s)

Serrano Ham

200 grams


(ContainsCereals containing Gluten)

150 grams

Reduced Fat Creme Fraiche


1 sachet

Chicken Stock Powder

Not included in your delivery

125 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2858 kJ
Energy (kcal)683 kcal
Fat16.0 g
of which saturates9.0 g
Carbohydrate103 g
of which sugars19.0 g
Protein32 g
Salt2.66 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Kitchen Paper
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. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel!). 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, pop a large saucepan of water on to boil for the pasta. Half, peel and thinly slice the onion. Chop the tenderstem broccoli in half widthways. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Roughly tear the serrano ham slices into large pieces.


Once boiling, add the linguine (see ingredients for amount you need) to the water along with 0.5 tsp of salt. Cook for 12 mins, then drain in a colander reserving some pasta water to use for the sauce (see ingredients for amount) and return linguine to the pan with a drizzle of oil (this will stop it from sticking together!). Set to one side.


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. Remove from the pan onto kitchen paper then add a drizzle more oil and 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 seconds. Pour the reserved pasta water and stock powder into the pan with the broccoli. Stir in the creme fraiche and parsley, along with the Serrano ham and onion mixture. 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 you feel it needs it. TIP: Add a splash of water if you feel it's necessary. Toss gently to coat, then serve in large bowls. Enjoy!