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
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