1: Finely dice the brown onion and garlic cloves, and prepare the mushrooms.
2: Heat olive oil in a hot pan and add the mushrooms, frying until slightly brown.
3: Add the diced onions and cook until translucent, then add garlic.
4: Prepare 1/2 a vegetable stock cube in boiling water, adding it slowly to the pan while stirring.
5: Roughly chop a sizeable bunch of fresh tarragon and add it to the sauce.
6: Add several glugs of soy cream, stirring and letting the sauce simmer, seasoning to taste.
7: Prepare the tender-stem; trim leaves and add to the sauce to cook.
8: In salted boiling water, add rigatoni and include several ladles of pasta water into the sauce.
9: Plate the pasta, add sauce on top, and garnish with fresh tarragon and a pinch of paprika.
