Mexican White Spaghetti
Yamilette González
If you have a thing for pasta, you must try this Mexican white spaghetti! Known as espagueti blanco in Spanish, this quick and easy pasta recipe features a creamy sauce prepared with table cream, cream cheese, and milk. Whether as a main dish or as a side, Mexican white spaghetti is guaranteed to have everyone fighting for seconds.
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Ingredients
4
Portions
  • some water
  • some salt
  • 300 grams spaghetti pasta
  • 1 cup table cream
  • 1 cup cream cheese
  • 1 cup milk
  • 2 tablespoons garlic, finely chopped
  • 2 tablespoons butter
  • some pepper
  • some salt
  • 1 cup Manchego cheese, shredded
  • 4 sprigs parsley, finely chopped
Preparation
20 mins
15 mins
Easy
  • In a pot over medium-high heat, bring water to a boil. Add pasta and cook for about 10 minutes. Verify pasta is al dente; spaghetti should be firm on the outside and soft on the inside. Drain and set aside.
  • In a blender, combine cream cheese, table cream, and milk. Blend until smooth and set aside.
  • In a saucepan over medium heat, heat butter and fry garlic slightly. Pour in blended mixture and mix thoroughly. Season with salt and pepper. Add pasta and shredded cheese. Stir and cook for 5 minutes.
  • Serve Mexican white spaghetti garnished with chopped parsley.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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