Creamy Vegan Ranchero Pasta

0 First marinate your fajita "chicken" and peppers. 
1 Add your soy curls and peppers to a large mixing bowl, then pour the remaining ingredients for the fajita "chicken" and peppers over the soy curls and peppers. Stir to combine and make sure the soy curls and peppers are fully submerged in the marinade.
2 Marinate the soy curls and peppers for at least an hour, but you can marinate them longer if desired.
3 When ready to make the pasta dish, cook the pasta according to the package directions. Drain when the pasta is al dente. 
4 While the pasta cooks, sauté the soy curls and peppers. Drain the soy curls and peppers and either discard the marinade or save for another use. 
5 Heat a large non-stick skillet on medium high. Then add the soy curls and peppers. Sauté, reducing heat as needed, until the soy curls and peppers are brown. About 8-10 minutes. If you don't have a non-stick skillet, add a little olive oil to the skillet.
6 Then make the sauce, drain the cashews and add them to a blender. Then add the onion, jalapeno, chipotle, garlic, broth, tomatoes, lime juice, cilantro, paprika, oregano, and a few pinches of salt and pepper to the blender.
7 Blend on high, scraping down the sides as needed, until smooth. It may take a few minutes. 
8 Once the pasta is done and drained, using that pot, pour the sauce into it and then heat on medium low. Stir, and bring to a simmer. 
9 Then pour in the pasta and the fajita "chicken" and peppers. 
10 Toss to combine everything. Taste and adjust seasonings. It may need more salt and pepper or lime juice.
11 Serve with extra cilantro on top if desired.