1 red chili, thinly sliced (deseeded if you don't like it too hot)
zest and juice 1 lemon
½ tsp freshly grated nutmeg
½ a 250g lactose free cream
25g Parmesan, finely grated
Using the largest saucepan you have, boil the gluten free pasta in salted water following pack instructions and setting a timer.
Meanwhile, heat the oil in a large frying pan, add the chili and fry gently for a couple of mins, stirring now and again.
Stir in the lemon zest and nutmeg and sizzle for a few secs. Stir in the lactose free cream and half the lemon juice, then remove from the heat.
Reserve 200ml of the pasta cooking water, then drain. Tip the gluten free pasta, olives and spinach into the lactose free cream pan, add the grated cheese and 100ml pasta water, then toss everything together to coat.
Add a splash more water if the gluten free pasta seems dry. Season to taste. Scoop into bowls and eat straight away.