Espagueti Blanco is a Mexican dish of spaghetti noodles and sour cream for a quick and easy 20 minute meal.
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, be sure to 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, and while it worked, the taste is 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 some butter in a non-stick pan, then sauté some chopped onions. You can also just 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
Can the Espagueti Blanco Be Made Dairy Free?
Yes, use a plant based sour cream, dairy free milk and butter.
How can I make the sauce creamier?
To make the sauce creamier, either 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.
Serve espagueti blanco on its own or with Milanesa.
Espagueti Blanco Recipe
- Stock Pot for boiling pasta
- 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
- 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.
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.