Spaghetti is a favorite dish at our house. We probably eat it two or three times a month, and that’s not counting leftovers! Usually, we make it with tomato sauce and meatballs. Sometimes I try a different approach.
This week I made what I’m calling White Spaghetti. It tasted good enough, that the husband went back for a second helping.
White Spaghetti
How did I come up with the inspiration for this recipe? Easy, I looked in the cupboard to see what ingredients I had that could be blended into a meal. I’ve found this can be quite challenging at times. Especially when the cupboards are looking like Old Mother Hubbard’s. That is why I try to keep on hand some staples, such as pasta, canned soup and frozen vegetables.
You never know when we’re going to have a good old fashioned snow storm!
White Spaghetti Serving – looks good!
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If your family doesn’t care for peppers and onions, you could use mixed vegetables. The peppers and onions give this dish a rather sharp flavor. The mixed vegetables would be a milder combination.
I used cream of chicken soup, since that is what I had in the cupboard. You certainly can substitute cream of mushroom, celery or even alfredo sauce. Alfredo sauce and broccoli would be a wonderful combination.
Leftovers keep in the fridge for a couple of days, unless they’re eaten at midnight snack time! You can freeze this dish for up to four weeks. Thaw in refrigerator for a day prior to baking.
White Spaghetti What’s Left … just enough for snacking!
What is your favorite twist on Spaghetti?
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