Cook the gluten free pasta following pack instructions.
Meanwhile, heat the oil in a large saucepan and add the spinach and continue to cook until just wilted.
Stir through the lactose free cream, lemon zest juice and, and some black pepper.
Drain the pasta but reserve a few spoonfuls of the cooking water.
Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little.
Toss together and season with more pepper, and top with grated parmesan.
Recipe from Good Food magazine
100g gluten free tagliatelle
1 tsp olive oil
1 tbsp garlic infused oil
75g lactose free or dairy free cream
zest and juice ½ lemon
75g smoked salmon, sliced
small handful basil, finely chopped
Grated parmesan - optional