1 small-ish onion
350 g short pasta
around 200 g of champignons
200 g soy sausage (I can recommend the ones by Hälsans Kök for those who live here up North)
(tiny bit of salt)
Cook the pasta al dente and pour the water off it. Chop the onion and cut the sausage into small pieces. Put the onion and sausage into a pan with a bit of olive oil and roast them. Add a bit of white vinegar plus the champignons cut into slices and keep on roasting for a few minutes.
Then milden the heat and start adding bouillon gradually. Cook on mild heat for 15-20 minutes. At the end add the amount of cream that you prefer and add the pasta into the pan of the sauce. Mix them on mild heat for a while. Ready to serve.