Thick Bechamel Sauce With Parmesan and Sun-Dried Tomatoes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is the sauce I use for my delicious Shrimp and Chicken Pasta. Ingredients:
1/4 cup butter |
1/4 cup all-purpose flour |
2 cups warm milk |
1/2 cup parmesan cheese, grated |
2 -3 tablespoons sun-dried tomato pesto or 2 -3 tablespoons chopped sun-dried tomatoes packed in oil |
1 pinch of freshly ground nutmeg |
salt and pepper |
Directions:
1. Melt butter over medium heat in a saucepan.
2. Add flour and cook until foamy, about 2 minutes.
3. Add the warm milk, I usually warm it in the microwave oven, and whisk constantly.
4. Bring to a boil. Reduce heat to low, and continue to simmer for about 5 minutes.
5. Add parmesan cheese and tomato pesto. Stir until cheese has melted.
6. Add nutmeg and salt and pepper to taste.
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