Skillet Bechamel and Roasted Red Pepper Sauce

If you're looking for a recipe that brings together creamy and smoky flavors, look no further than this Creamy Skillet Bechamel and Smoky Roasted Red Pepper Sauce. This duo not only enhances the taste of various dishes but also offers a delightful twist that can turn a simple meal into something extraordinary.

Skillet Bechamel and Roasted Red Pepper Sauce

Looking for a recipe that captures the essence of summer cookouts? This Creamy Skillet Bechamel & Smoky Roasted Red Pepper Sauce is your go-to! With its rich, creamy texture and smoky undertones, it transforms pasta, grilled chicken, and veggies into mouthwatering creations. Quick and easy to make, its perfect for weeknight dinners or festive gatherings. Try it tonight and elevate your meals with this craveable duo! Save this for later!

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Ingredients

For the Bechamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk, warmed

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

Freshly cracked black pepper, to taste

1/2 cup freshly grated Parmesan cheese

For the Roasted Red Pepper Sauce:

2 medium red bell peppers

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

Salt and pepper, to taste

1/2 cup vegetable or chicken broth

1 tablespoon balsamic vinegar

Fresh basil leaves, for garnish

Instructions

Roast the Peppers:

- Preheat your oven to 450°F (230°C).

- Arrange the red bell peppers on a baking sheet and roast them in the oven for approximately 20-25 minutes, turning them occasionally, until the skins are charred and blistered.

- After roasting, remove the baking sheet from the oven, cover the peppers with aluminum foil, and allow them to steam for 10 minutes. This will make peeling easier.

- Once cooled, carefully peel off the charred skins, remove the seeds, and finely chop the roasted peppers. Set aside.

Prepare the Bechamel Sauce:

- In a medium skillet over medium heat, melt the butter until frothy.

- Sprinkle in the flour, whisking continuously for 2-3 minutes until it forms a smooth roux and is lightly golden.

- Gradually add the warmed milk, whisking constantly to ensure a lump-free mixture. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.

- Remove from heat and stir in the salt, nutmeg, black pepper, and Parmesan cheese. Mix until the sauce is smooth and creamy, then set it aside.

Make the Roasted Red Pepper Sauce:

- In a separate skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

- Stir in the minced garlic and smoked paprika, cooking for an additional minute until fragrant.

- Mix in the chopped roasted red peppers, broth, and balsamic vinegar. Allow the sauce to simmer for about 10 minutes.

- Using an immersion blender, carefully puree the mixture until smooth. If you don't have an immersion blender, transfer the sauce to a regular blender, blend until smooth, then return to heat. Season with salt and pepper to taste.

Combine and Serve:

- In a large serving dish, start by layering the creamy bechamel sauce at the bottom. Follow by pouring the smoky roasted red pepper sauce on top.

- Using a spatula, gently swirl the two sauces together to achieve a beautiful marbled effect.

- Garnish with fresh basil leaves for an aromatic touch.

Enjoy:

- This delicious and creamy sauce duo pairs wonderfully over pasta, grilled chicken, or steamed vegetables. Savor the rich and smoky flavors!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4