Roast 300 g cherry tomatoes, two sliced red peppers and three garlic cloves at 220°C/425°F for 25 minutes. Blend half the vegetables with 1/2 cup vegetable stock. Cook 250 g orzo, reserve some pasta water, then stir in the sauce, remaining vegetables and 2 cups spinach until wilted. Finish with basil and toasted almond crumbs. Add reserved pasta water a little at a time; it helps the sauce coat the orzo without relying on dairy.
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