Place the jarred red peppers into a powerful food processor or blender, along with the cashews, 3 tablespoons of olive oil (this can be from the jar of peppers), the juice of 1 lemon, the peeled garlic cloves and a large pinch of salt. Blend it all until smooth.
Peel and chop the onion. De seed and chop the peppers into small bite-size pieces.
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced peppers, onion and a large pinch of salt. Cook for 5-10 minutes until soft.
While the sauce is cooking in the pan, cook the orzo according to the instructions on the pack. Once cooked, drain and spoon into the pan with the sauce, along with the spinach.
Mix well and cook over a medium heat until everything is heated through and the spinach wilts, adding a dash of almond milk, bit by bit, until you reach the sauce consistency you like best. It might be less or more than the amount listed.
Serve with a fresh crack of pepper and a pinch of chilli flakes on top.