Vegan Creamy "Beef" and Shells

1 Cook the pasta shells according to package directions, until al dente. Drain when done.
2 While the pasta is cooking, heat the olive oil in a large non-stick skillet on medium high. Add the vegan beef, break apart into crumbles with a large spoon or spatula. Brown, reducing heat as needed until the vegan beef is completely brown. It may take 5-7 minutes. Remove the vegan beef from the skillet when done and put in a bowl. Set aside.
3 In the same large skillet, heat the vegan butter on medium high and then add the onion and garlic. Saute, reducing heat as needed until the onion is translucent. About 3-4 minutes. 
4 Then add the flour into the skillet and stir to combine, make sure the butter and flour are fully combined. Simmer for a minute.
5 Now add the veggie broth, tomato sauce and coconut cream. Whisk to combine everything and make sure there are no lumps of flour in the sauce. 
6 Add the Italian seasoning, and a pinch of salt and pepper. Whisk to combine. Let the sauce simmer for 2-3 minutes, or until it has thickened slightly. 
7 Then add the pasta shells and vegan beef. Toss everything together. Turn heat to low.
8 Sprinkle in the vegan cheese if using, and stir. Let melt for a minute. Then taste and adjust seasoning. 
9 Serve immediately.