Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 minutes or according to the pack instructions until al dente. Drain well and return to the pan.

Meanwhile, heat the olive oil in a frying pan, add the leeks, garlic and salt and pepper to taste and cook gently for 5 minutes until the leeks are softened.

Add the plant-based tuna and cook, stirring, for 1 minute. Add the wine, bring to the boil and boil until reduced by half. Stir in the plant-based cream and heat through for 2–3 minutes.

Add the plant-based tuna sauce to the drained pasta with the parsley and stir over a medium heat for 1 minute. Serve immediately with a rocket salad, if liked.