300g/10½oz gluten free pasta
100g/3½oz baby spinach, any thicker stems removed
2 tsp olive oil
1 tsp chopped chives
1 tbsp garlic infused oil
300ml/10fl oz lactose free cream
2 bay leaves
1 tsp wholegrain mustard
1 unwaxed lemon, finely grated zest only
100g/3½oz Parmesan (or vegetarian alternative), finely grated
salt and freshly ground black pepper
mixed salad leaves dressed with a squeeze of lemon juice and 1 tsp olive oil, to serve
Serves - 4
Preheat the oven to 200C/180C Fan/Gas 6. Cook the gluten free pasta in boiling water for 6 minutes.
Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set aside
Heat a heavy-based pan. Add the lactose free cream garlic infused oil and bay. Season with salt and pepper.
Simmer for 2-3 minutes, until thickened. Remove the bay leaves.
Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well.
Tip the gluten free pasta into a shallow baking dish. Pour over the sauce and mix well.
Sprinkle over the remaining cheese and bake for 15-20 minutes. Serve with the dressed salad leaves.
Recipe adapted from: Good Food