Ok so, this pasta is nothing new coming from me. I'm the Queen of throwing together a pasta on the fly. Before, I would use full fat cream and maybe even butter. This one is... well... VEGAN! Don't freak out. It's super good and my husband was even like, "Whoa, what is this???" I think the key was the CINNAMON!
I sautéed some baby portabellas, 5 cloves garlic, a shallot, 1/2 a red pepper, and some (7.5 oz) artichoke hearts in extra virgin olive oil (EVOO!), with some thyme, salt & pepper. But you can use this cream sauce with any pasta and feel quite decadent. After the saute, start with reducing white wine in the same pan. Here's what you need for the Vegan Cream sauce:
1/2 cup white wine (dry)
1 cup coconut milk (the drinking kind; not the can)
1 cup vegetable broth
2 -3 T. corn starch, mixed with 1/2 the amount of water, refrigerate
1 tsp. cinnamon
Whatever you sautéed, add the white wine and reduce it to about half.
Add the cinnamon, coconut milk and broth. Bring to a boil, then gradually add the corn starch mixture. Cook for about 10 minutes and it will thicken. Toss in the penne. Add some shaved parmesan if you feel so inclined.