Espagueti Blanco
Espagueti Blanco is a Mexican dish with spaghetti noodles, sour cream, and milk. It’s a quick and easy 20-minute meal that’s perfect for busy weeknights, and it’s kid-friendly.
Reader Angela says: “This may be my new favorite way to make spaghetti! It was so easy to do, took me just a few minutes to put together, and I just love the tanginess of the sour cream with the hot pasta!” ★★★★★
My mother in law makes Espagueti Blanco often, and we typically eat it with grilled meat or Milanesa. My kids will eat this pasta by the plateful and request it frequently. After watching my Mother in law make it, I was surprised how quick and easy this dish comes together!
What is Espagueti Blanco?
The translation from Spanish to English is, ‘white spaghetti’. While the sauce is white, it does not have the taste or consistency of a traditional Alfredo sauce. Instead espagueti blanco is made with sour cream or crema and milk for a tangy pasta sauce.
When cooking any dried pasta, salt the water once it starts boiling, then add your pasta. Cook the pasta to just al dente, meaning it still has some bite to it.
Check out my recipe for Cheesy Taco Pasta Shells.
How to Make the Sauce and Variations
For my version of espagueti blanco, I’m using full-fat sour cream and whole milk for the sauce. I also tested the recipe with Greek Yogurt and milk; while it worked, the taste was more tart and less creamy.
You can also use Mexican Crema, which is thinner than sour cream. If using crema, you can skip adding the milk, or just a splash of milk.
Start by melting butter in a non-stick pan, then sauté chopped onions. You can also add a teaspoon of onion powder. I do this for my kids since they do not like onions.
I added some sliced red bell peppers for color and crunch, but it’s optional. At this point, you can add diced ham for protein or diced jalapenos for some spice.
Then add the drained noodles, sour cream, and milk. Combine over low heat, and season with salt and pepper to taste.
Frequently Asked Questions
Yes, use a plant-based sour cream, dairy-free milk, and butter.
To make the sauce creamier, add more sour cream or 4 ounces of cream cheese.
Storing and Reheating
Espagueti blanco is best served right away. Leftovers can be stored up to 3 days, but keep in mind the pasta will absorb most of the sauce.
Reheat on the stove and add a few splashes of milk when reheating.
Here are some other options on what to serve it with the espagueti blanco:
Espagueti Blanco Recipe
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Equipment
- Stock Pot for boiling pasta
Ingredients
- 1 pound Spaghetti Noodles thin or regular
- 1 teaspoon Salt to season water
- 2 tablespoon Butter
- ½ cup White Onion Chopped or use 1 teaspoon of Onion Powder
- 1 Bell Pepper or diced Jalapeno for spice
- 8 ounces Sour Cream, Mexican Crema or Greek Yogurt (add more if you want it creamier)
- 4 ounces Milk add more if needed
- Salt and Pepper to taste
Instructions
- Bring a large pot of water to a rapid boil. Add salt and dried spaghetti noodles. Cook to package directions for 'al dente', meaning with some bite to them.
- While pasta is cooking start sauce in a non stick skillet over medium heat.
- Add butter, then onions, and sauté for 3 minutes. If using Bell Peppers, Jalapenos, or diced ham, add them in now.
- Drain pasta, and add noodles to the pan of butter, onions, and peppers.
- Add sour cream, Mexican crema, or Greek Yogurt. Combine with noodles. If you like the sauce to be creamier, you can add more.
- Add in milk, start with ½ cup, then add more if needed. Allow pasta to absorb the liquid for a couple minutes.
- Season with Salt and Pepper, then taste. Serve as a main dish or side with a protein.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
This may be my new favorite way to make spaghetti! It was so easy to do, took me just a few minutes to put together, and I just love the tanginess of the sour cream with the hot pasta!
Thank you, Angela! So glad you enjoyed the Espagueti Blanco 🙂