Name: Espagueti Blanco
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: Talking Rain AQA Water, 9.5 pH; Campbell's SpaghettiOs ned Pasta A to Z Shapes with Meatballs; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; Cebollitas Bunch; O Organics Cream Cheese Spread Tub; Daisy Light Sour Cream; Little Bear Curly Parsley; Kraft Parmesan Grated Cheese

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In a large stock pot, add water. 
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Bring the water to a boil. 
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Add the salt and spaghetti. 
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Cook according to the package instructions.

In a large skillet, add butter and onion.

Cook for 1 minute, or until onion is translucent.

Add cream cheese and break it up with your spatula.

Cook for 3-4 minutes, or until the cream cheese "melts."

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Add the sour cream and salt. 
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Cook for 1 minute. 
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Taste for salt. Adjust if needed. 
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Add cooked spaghetti to the skillet. 
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Immediately turn off the heat. 
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Toss the spaghetti in the cream sauce. Coat well.

Serve. Top with parsley and parmesan cheese, if using.

Espagueti Blanco

Serves 4

5 mins prep

21 mins cook

26 mins total

What you need

How to make