Boil the gluten free pasta. Meanwhile, in a small food processor, blitz together the tomatoes, lactose free cream and tomato purée into a sauce. (If you don’t have a small processor, finely chop the tomatoes, then mix everything together.)
Drain the pasta, saving a little of the cooking water, then return to the pan with the tomato sauce and half the cheese. Mix together until all the pasta is coated, then serve as a side dish, sprinkled with the remaining cheese.
300g gluten free macaroni, or other small pasta shapes
100g vine tomatoes roughly chopped
2 tbsp lactose free cream
1 tbsp tomato purée
1 tbsp parmesan, grated