Ingredients

• 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

Method

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.

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.