Red pepper orzo

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by preheating the oven to 200 degrees and boiling the kettle. Chop up the peppers and roast them in the oven for 25 minutes.

Step 2

Soak the cashews for the sauce. Place them into a bowl and pour over some freshly boiled water. Set aside.

Step 3

Bring a medium pot of water to the boil and add a generous pinch of salt. Add the orzo and cook for about 7 minutes or until very al dente - it should be slightly firmer than your preferred texture as it will continue to cook in the sauce at the end. Drain, reserving a mugful of the cooking liquid.

Step 4

Place a large pan over medium-high heat and add a drizzle of olive oil. Add the onions and garlic and cook about 3-4 minutes until softened. Then add the chopped red peppers and a sprinkle of salt; cook for a further 3-4 minutes until softened and reduced.

Step 5

For the sauce, drain the cashews, discarding the soaking water and place into a high-speed blender, along with the oat or almond milk, jarred red peppers and lemon juice. Blend until smooth and creamy.

Step 6

Add the cooked orzo into the pan with the peppers and onions, along with the sauce and a splash of the reserved pasta cooking liquid. Cook until smooth, glossy and piping hot.

Step 7

Stir through a spoonful of tahini (or cashew butter) and rose harissa, if using. Then stir through the spinach. Cook for about 2 minutes until the spinach is wilted but still bright green. Add salt, pepper and red chilli flakes, to taste.