Creamy Prosciutto & Porcini Pasta - Can be made Vegan

This is a great midweek quick, tasty and filling dinner.  Thank you Rachel Ray!  It's great for a cold wintry night when you are in a hurry.  To make this dish you will need:
salt and pepper
1 pound penne
1 1/2 cups vegetable stock
1 ounce dried porcini mushrooms
3 tablespoons Olive Oil
3 ounces Prosciutto, chopped (Vegan - Veggie Bacon)
8 ounces cremini mushrooms, chopped
1/2 medium onion chopped
4 cloves garlic, minced
1 cup fat free Half and Half (Vegan - Soy Creamer)
1/2 cup white wine
Parsley for garnish (optional)
1.)   Cook the pasta according to the package directions.   Drain, reserving 1/2 cup of the pasta cooking water.  
2.)  In the meantime, in a microwave safe container mix the chicken stock with the porcinis.  Microwave until softened (about 3 1/2 minutes depending on your microwave).  Puree in a blender or a food processor.
3.)  In a large skillet, heat the Olive oil over medium-high heat.  Add the prosciutto, onion and the creminis.  Cook until browned and the onion is soft.  Season with salt and pepper.  Stir in the half and half and white wine.   Stir in the mushroom puree and cook until reduced, about 10 minutes.
4.)  Add the pasta and the reserved cooking water.  Toss.  Enjoy!