Creamy Penne with Tuna

Ingredients

2 tbsp extra virgin olive oil
2 shallots
4 cloves garlic
1/2 tsp sweet Spanish paprika
14.5 oz can diced tomatoes
2 cups vegetable broth
2 cups uncooked penne pasta
2  3.5 oz cans plant tuna in olive oil
1/2 cup vegan sour cream
2 tbsp finely chopped parsley
a pinch of sea salt
a dash of black pepper

Instructions

Heat a large sauté pan over  medium heat and add in 2 tbsp extra virgin olive oil.
After 2 minutes, add in 2 shallots thinly sliced and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes and the shallots & garlic are lightly sautéed, add in 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 14.5 oz can of diced tomatoes and season with sea salt & black pepper, mix together and raise to a high heat
After simmering the tomatoes for about 3 minutes, add in 2 cups vegetable broth, mix together and bring to a boil, then add in 2 cups uncooked penne pasta, mix together and cook for about 9 minutes, then place a lid on the pan and lower to a low-medium heat, after 3 to 4 minutes and the majority of the broth has been absorbed by the pasta, turn off the heat and remove the lid.
Meanwhile, drain 2 cans of  plant tuna into a sieve..
After leaving the pasta to slightly cool off, add the drained tuna, 1/2 cup vegan sour cream at room temperature, 2 tbsp finely chopped parsley and season with black pepper, mix together until well mixed.
Top off with finely chopped parsley and serve at once.
Enjoy