Home > Mexican Main Dishes > Espagueti Blanco- Mexican Spaghetti with Sour Cream

Espagueti Blanco- Mexican Spaghetti with Sour Cream

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Espagueti Blanco is a Mexican dish of spaghetti noodles and sour cream for a quick and easy 20 minute meal.

Overhead view of Espagueti Blanco on a blue plate.

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.

Ingredients in individual bowls, and a package of spaghetti noodles.

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.

Spaghetti noodles being cooked in a pot.

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.

Finished espagueti blanco in a skillet.

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.

Completed Espagueti Blanco on a blue plate with red bell peppers.

Serve espagueti blanco on its own or with Milanesa.

Up close view of spaghetti on a blue plate.

Espagueti Blanco Recipe

Renee
Espagueti Blanco is a Mexican dish of spaghetti noodles and sour cream or Mexican crema. It's a quick and easy 20 minute meal.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8

Equipment

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

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.
To make the sauce creamier, either add more sour cream or 4 ounces of cream cheese.
To make the sauce dairy free, use a plant based sour cream and milk.
Baked Chicken Milanesa
Cheesy Taco Pasta

Nutrition

Serving: 1gCalories: 309kcalCarbohydrates: 46gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 332mgPotassium: 232mgFiber: 2gSugar: 4gVitamin A: 757IUVitamin C: 20mgCalcium: 64mgIron: 1mg

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.

Keyword Espagueti Blanco, Espagueti con Crema, Sour Cream Spaghetti
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Overhead view of Espagueti Blanco on a plate and some in a sauté pan.

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