Photograph HANNAH TAYLOR-EDDINGTON | Shoot director EMMA WINCHESTER Food stylist LIBBY SILBERMANN | Stylist FAYE WEARS
1 gluten-free vegetable stock cube
200g gluten-free pasta, such as
penne or fusilli
100g green beans,
trimmed 100g smoked salmon,
roughly chopped
50g baby spinach
1 spring onion, finely sliced
50g soft cheese (ensure it’s gluten-free)
½-1 lemon,
juiced 1 tbsp grated parmesan
Find more even more gluten-free recipes at
bbcgoodfood.com/gluten-free-recipes
1 Bring a large pan of salted water to the boil, crumble in the stock cube and stir to dissolve. Tip in the pasta and cook following pack instructions, about 8-10 mins. Add the green beans 1 min before the end of the cooking time.
2 Drain the pasta and green beans, reserving a little of the cooking water. Tip the pasta and beans back into the pan, then stir in the smoked salmon, spinach, spring onion and soft cheese. Add a little of the pasta water to loosen the cheese and create a sauce, then season with salt and freshly ground black pepper. Squeeze in the lemon juice to taste, and stir well. Serve topped with the parmesan.