Spaghetti with Cheese and Red Bell Pepper

Preheat the Oven Preheat the oven to 425°F (220°C).

Roast the Red Bell Pepper Cut the red bell pepper into quarters and remove the seeds and membranes. Place the pepper quarters on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the peppers are soft and slightly charred. Remove from the oven and set aside to cool.

Cook the Spaghetti Bring a large pot of water to a boil. Add the salt and spaghetti noodles. Cook according to the package instructions until al dente. Drain the cooked noodles and set aside.

Make the Cheese Sauce In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, or until the mixture turns golden brown.

Continuing with the Cheese Sauce Slowly pour in the milk while whisking continuously to prevent lumps from forming. Cook for 2-3 minutes, or until the sauce thickens.

Finish the Cheese Sauce Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.

Assemble the Dish In a large serving bowl, combine the cooked spaghetti noodles, cheese sauce, and roasted red bell pepper. Toss until well-coated.

Garnish and Serve Garnish the spaghetti with fresh basil leaves and grated Parmesan cheese. Serve hot.