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Cook the pasta according to the instructions on the packet. Keep some of the pasta water for the sauce.
Finely chop the onion. Heat 2 tablespoons of oil in a pan and fry the onion for 3 minutes.
Deglaze with the oat cream. Add vegetable stock, Italian herbs, and cornstarch, and simmer for 10 minutes at medium heat.
Finally, puree with a blender/hand blender will make it particularly creamy.
Wash the mushrooms and cut into pieces. Wash the baby spinach.
Heat some oil in a pan. Fry the mushrooms for about 6 minutes.
Add the finished oat cream sauce, add the baby spinach, and wait until it collapses.
Add the cooked penne, the pasta water, 1 tablespoon soy sauce and 3 tablespoons vegan crème fraîche. Mix well and season with salt/pepper.