Credit to amuse-your-bouche.com
1 tbsp vegan butter
600g white mushrooms, sliced
1 red onion, diced
3 cloves of garlic, thinly sliced
1 vegetable stock cube ( dissolved in 600ml water)
3 tsp paprika
2 tbsp ketchup
Penne pasta (I eyeballed it)
Ps, I added a good dumping of Nutritional Yeast in there, because, you know, b12.
Melt butter in a large pan. Add the mushrooms and onion and cook for 5-10 minutes. Meanwhile, boil your vegetable stock.
Add mushrooms and onion to the slowcooker and add the stock. Add in ketchup and spices. Cook on low for 6-8 hours.
Once finished, pour mushrooms onto your penne. Enjoy!