Preheat oven to 200 degrees celsius (fan-forced).
Cook the pasta according to the packet instructions, drain and set aside.
Grate the cheese in the Thermomix bowl on Speed 6, 10 seconds.
Add the cream of chicken soup and milk and mix on Speed 5, 10 seconds.
Add the red capsicum, carrots, celery and tuna and cook for 8 minutes, Reverse, Speed 1, 100 degrees.
Add the frozen corn and peas and mix on Reverse, Speed 3, 10 seconds.
Pour the cooked pasta into a large casserole dish. Pour over the creamy mixture and mix through well.
Stir the olive oil through the breadcrumbs and then sprinkle over the top of the casserole.
Grate over the extra cheese and bake for 30 minutes or until golden.