Cook the gluten free pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic oil, lactose free cream, lemon juice and Parmesan, then whizz to a smooth sauce.
Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach, until the spinach has just wilted. Season and serve with extra Parmesan sprinkled over.