Espagueti Blanco

This rich and creamy espagueti blanco is our plant-based version of a Mexican favorite. Al dente spaghetti is mixed with cashew crema and topped with cotija cheese, highlighting the delicious fusion of Mexican and Italian ingredients.

📖 About

Espagueti blanco (or Mexican white spaghetti) is a quick and simple-to-make pasta recipe that’s perfect for weekday meals!

Similar to espagueti verde, espagueti blanco gets its creaminess from Mexican crema but doesn’t contain poblano peppers.

Making it couldn’t be easier! Just cook your pasta until it’s al dente, whip up a quick cashew crema, and season them together in a pan.

There are different ways to make espagueti blanco, some of which include vegetables or meat. In the spirit of a no-fuss weekday meal, we’re keeping this recipe basic, but you can get creative here!

If it’s comfort food you’re after, the smooth, creamy, and rich flavors of this Mexican pasta dish will have you swooning!

Note: You may also hear or see espagueti blanco called other names like espagueti con crema or espagueti a la crema.

History

Although wheat-based pasta isn’t inherently Mexican, it has become a large part of the cuisine due to Italian influences.

In the late 1800s, immigration from Italy led to an influx of new ingredients, cooking methods, and dishes. It may come as a surprise, but Italians have had an even larger influence on Hispanic cuisine than the French.

To this day, there are large communities of Mexican Italians residing mainly in Mexico City, Monterrey, Puebla, Hidalgo, and Veracruz.

The fusion of these two cuisines has increased in popularity, and you can now find pasta dishes like Mexican white spaghetti served all across the country.

🌱 Is it vegan?

Espagueti blanco is not a vegan-friendly dish, but you can make a meat and dairy-free version with a few simple adjustments:

• Mexican crema: Instead of dairy-based crema fresca, we use cashew crema to emulate the rich and creamy texture.
• Cheese: Crumbled cheese is a typical garnish on espagueti blanco, so we swapped in an almond queso cotija.
• Ham: An easy ingredient to omit since it’s not mandatory. If you do want extra protein, you can add tofu or other meat replacements.

🍲 Ingredients & substitutions

For complete ingredient measurements and instructions, see our recipe card.

• Spaghetti: Any variety works, but we really enjoy the spaghetti No 3 from Rummo. You can also try this recipe with angel hair or linguine, depending on what’s in your pantry.
• Mexican crema: Homemade vegan crema works best, but you can also try dairy-free sour cream or Greek yogurt as worthy substitutions.
• Citrus: Use lime or lemon to give your vegan crema the tang it needs.
• Nutritional yeast: Optional to use, but we love the cheesy, umami element it adds to this dish. It’s also a great source of vitamin B12 for vegans.
• Cheese: Garnish this white spaghetti with cotija, queso fresco, parmesan, or even crumbled feta.
• Garlic, onion: We prefer the flavors of fresh onion and garlic, but powdered will work too. Both ingredients can be left out, but the dish will taste a little flat.
• Salt: Used in the pasta water and to enhance the other flavors.

🍝 How to cook perfect spaghetti

1. Heat: Add water to a large pot over high heat.
2. Boil: Salt the boiling water, then add spaghetti (don’t forget the salt!).
3. Taste: Start tasting your pasta ~1-2 minutes before it reaches the cook time indicated on the package to see if it’s al dente.
4. Drain: Once the pasta is tender and chewy, drain it in a colander (saving the water).

Pro tip: To confirm al dente pasta, bite the spaghetti and check for a white dot in the center, indicating it’s nearly cooked through.

🔪 Instructions

If you have questions about espagueti blanco, check out our FAQs or leave a comment.

Step 1: Bring a stockpot of water to boil, then salt it generously. Cook your spaghetti according to package instructions, or until al dente. Drain the pasta, but save the cooking water.

Step 2: Heat the olive oil in a skillet over medium-low. Sauté the onions for 3 minutes, or until translucent. Add in the garlic and cook for 1-2 more minutes.

Step 3: Transfer the onion mixture to a blender with soaked and drained cashews, lime or lemon juice, plant milk, 1 cup of reserve pasta water, and salt. Blend into a smooth consistency, stopping to scrape down the sides a few times.

Step 4: Transfer the sauce into a large skillet over medium-low, then add the spaghetti in. Mix well, adding more pasta water as needed until the consistency is thick and creamy, but not too dry.

Step 5: Season with more salt or cracked black pepper to taste. You can mix in a sprinkle of nutritional yeast at this point for extra savoury and umami flavors.

Step 6: Serve your espagueti blanco immediately with a garnish of cotija cheese, queso fresco, and chopped cilantro or parsley.

Note: If you are not planning to serve this dish immediately, keep the spaghetti and sauce separate to prevent it from drying out. Happy eating!

🥗 Serving suggestions

Espagueti blanco is a meal on its own, but try yours with some healthy side dishes like:

• Calabacitas: Mexican squash and vegetables make a healthy side dish.
• Salpicon: A jackfruit and vegetable salad served with zesty lime vinaigrette.
• Chiles toreados: Serve your pasta with a side of these green chiles to really turn the heat up.
• Kale Caesar salad: Tender kale, crispy tempeh, and chickpea croutons with a cashew-based sauce.
• Vegan garlic bread: Golden brown bread topped with vegan parmesan, garlic, parsley, and plant-based butter.

🌡️ Storage

If you’re a fan of meal prep, you’ll be happy to hear this espagueti blanco stores and reheats well! Follow these simple instructions:

• Fridge: Store your dish in the fridge for up to 4 days. We always prefer glass containers for optimal freshness.
• Freezer: By itself, the sauce will freeze for up to 3 months in an freezer-safe container or bag.
• Reheat: If stored together, reheat your espagueti blanco in a frying pan over low-medium. Add in small amounts of vegetable broth until it’s creamy again.

Note: You can store pasta separately from the sauce or store it together. To give the dish a better flavor, boil fresh spaghetti each time.

♻️ Variations

• Green: Add roasted green chiles like to make this an espagueti verde.
• Red: Use red chiles like ancho or chipotles in adobo to make an espagueti rojo.
• Bulk it up: Add chickpeas, black bean balls, or tofu to make this dish rich in protein and fiber.
• Vegetables: Peas, carrots, corn, green beans, or spinach all make tasty and healthy additions.
• Gluten-free: Swap in a gluten-free spaghetti for a celiac-friendly version. You can use your favorite brand or try the GF spaghetti by Rummo.

🍴 Similar recipes

If you’re a pasta lover, you’ll love these other Mexican and Italian-inspired recipes:

• Espagueti verde: A slightly spicier version of espagueti blanco thanks to roasted poblano peppers.
• Birria ramen: Birria and ramen fusion featuring shiitake mushrooms and birria broth.
• Ensalada de coditos: Creamy elbow macaroni salad made dairy-free.
• Sopa de fideo: A classic sopita made with short vermicelli covered in savoury tomato broth.
• Lemon garlic pasta: Also known as pasta al limone, this is a quick and easy way to enjoy the vibrant flavors of Southern Italy.