Thick Bechamel Sauce With Parmesan and Sun-Dried Tomatoes

Total Time
15mins
Prep 5 mins
Cook 10 mins

This is the sauce I use for my delicious Shrimp and Chicken Pasta.

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

This is a great sauce. Really nice consistency. No one in my family likes tomatoes except me, so I subbed bacon bits. Very easy.

Kim R. March 25, 2009

Used this for hagt's Shrimp and Chicken Pasta #158536. I subbed olive oil for the butter but otherwise followed the recipe. Excellent sauce, excellent pasta.

sugarpea March 23, 2006

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