If you’re not a fan of tomato-based spaghetti, give this easy white sauce version a try!
When I was a kid, I wasn’t a huge fan of spaghetti. In saying that, I don’t mean that I completely disliked it. If it was on the table for dinner I ate it and was fine with it, but if I were to compile a list of my favorite childhood meals, spaghetti probably wouldn’t be included. That changed as I got older, and I enjoy spaghetti a lot more now.
The thing that gets me is that I’m not always in the mood for tomato sauce. I love fresh tomatoes, but sauce? Meh. Same with pizza; I will almost always choose a white sauce pizza over tomato. My husband is the same way. So, even though we have tomato-based spaghetti sometimes, I decided to come up with a simple white sauce version too.
For those of you who might also want a break from tomato sauce spaghetti recipes, I thought I would share this version here on the blog.
You can use ground chicken, beef, or turkey – your preference! I kept the cheese to a minimum to try to make ours a little on the healthier side, but if you want a more cheesy sauce, you can always up the amount of Parmesan. 🙂
- 8 oz whole wheat noodles
- 1 lb lean ground chicken OR beef OR turkey
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Cook noodles according to package directions. Meanwhile, cook meat over medium heat in medium-sized skillet until no longer pink. Drain off grease. Add the olive oil and seasonings and cook 2-3 more minutes over low heat. Stir in Parmesan cheese.
Serve over prepared noodles.
~K in the Kitchen