300g/10½oz buckwheat or gluten free pasta
200g/7oz waxy potatoes, peeled and cut into small cubes
200g/7oz Swiss chard, leaves only
salt and freshly ground black pepper
80g/3oz unsalted lactose/dairy free butter
1 tbsp garlic infused oil
300g/10½oz bitto or toma cheese, cut into small cubes
100g/4oz parmesan (or a similar vegetarian hard cheese), freshly grated
Preheat the oven to 220C/425F/Gas 7.
Put the buckwheat/gluten free pasta, potatoes and Swiss chard in a large saucepan and cover with lightly salted boiling water.
Cook together until soft, about 14 minutes.
Meanwhile, melt the lactose/dairy free butter in a small frying pan and heat until gently foaming.
Drain the buckwheat/gluten free pasta, potatoes and chard and put in a large ovenproof dish.
While still warm, mix in the cubes of cheese.
Pour over the foaming butter and garlic infused oil and sprinkle over the parmesan.
Season to taste with salt and pepper, then mix together well.
Bake in the oven for 20 minutes. Serve hot.
Recipe adapted from: Good Food