½cupWhite OnionChopped or use 1 teaspoon of Onion Powder
1Bell Pepperor diced Jalapeno for spice
8ouncesSour Cream,Mexican Crema or Greek Yogurt (add more if you want it creamier)
4ouncesMilkadd 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.
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 MilanesaCheesy Taco Pasta