For a filling and tasty dinner that doesn't require much time to prepare, try spaghetti bianchi, or white spaghetti. The homemade sauce can be made with meat or seafood, or with mushrooms for a vegetarian dish. If you begin the sauce about 30 minutes before you turn on the water for the pasta, the pasta and sauce will finish cooking at about the same time. Several variations exist for spaghetti bianchi, but once you learn the basic recipe you can alter it to your taste.
1.Heat the oil in the saucepan over medium heat and add the onions. Cook the onions three to four minutes or until they are translucent. Stir often to keep them from burning.

2.Add the meat, seafood or mushrooms. Cook the meat or seafood until it is done. Cook the mushrooms until they begin to soften (about five minutes). If using seafood, remove it from the pan when it is done to keep it from overcooking.

3.Pour the wine into the pan. Let it cook and reduce for five minutes. Add the milk. Cook and stir the mix until the milk has heated through.

4.Pour 3 cups of hot water or stock into the pan. Add the bay leaves and a pinch of salt. Bring the sauce to a bubbling simmer over medium-low heat, but don't let it boil. Let the sauce cook and reduce for about 10 minutes before turning on the water for the pasta.

5.Bring a large pot of water and 1 tsp. of salt to a boil. Add the spaghetti and cook according to the package directions. The pasta should need about 7 to 9 minutes to cook.

6.Taste the sauce once you put the pasta in the pot. Add salt or pepper to taste. Add a little more hot water or broth if it is thicker than you'd like. If you're using seafood, return it to the sauce.

7.Drain the pasta and toss it with the sauce. Top the sauce with grated Italian cheese before serving and garnish with Italian parsley.