Gluten free tuna pasta bake
Ingredients
- 2 tbsp garlic-infused oil
- 1 red pepper, cut into 1cm cubes
- 1 yellow pepper, cut into 1cm cubes
- 500ml gluten-free penne
- 400g can chopped tomatoes
- 500ml gluten-free vegetable stock
- 2 tbsp tomato purée
- 3 x 145g cans tuna in spring water, drained
- large handful of baby spinach, roughly chopped
- 50g extra mature cheddar, grated
- small handful of chives, finely chopped
- 4 tbsp (35g) butter
- 3 tbsp (35g) gluten-free plain flour
- 500ml milk
- 75g extra mature cheddar, grated
- 1 tsp wholegrain mustard (optional)
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