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Mexican Spaghetti (Espagueti Rojo)

Mexican spaghetti or espagueti rojo is a delicious and easy recipe that kids and adults will love.

It’s super easy and quick making it perfect for busy weeknights!

Next you’ll have to try green spaghetti (espagueti verde)!

Mexican spaghetti on a white plate with crumbled queso fresco on top

What is Mexican spaghetti

Mexican spaghetti is creamy, flavorful and meatless.

It can be served as a side dish or all by itself.

It can be garnished with crumbled queso fresco and sliced avocadoes.

My kids and I like it with grated parmesan cheese.

My husband likes eating it with warm corn tortillas.

What do you need to make Mexican spaghetti?

The ingredient list is simple and you may already have the majority of it in your kitchen. Here it is:

  • Roma tomatoes
  • Garlic cloves
  • White onion
  • Tomato Bouillon (this is optional, if you don’t have it you can just use salt)
  • Ground black pepper
  • Cream cheese (softened and diced)
  • Milk
  • Butter
  • Spaghetti

How to make espagueti rojo.

Wash the tomatoes and core them.

Then I like to cut the tomatoes in half because we will be blending them and it’s easier to blend when they’re not whole.

Transfer the tomatoes to a blender and add the garlic cloves, onion, tomato bouillon, black pepper, cream cheese and milk.

Blend until smooth. Set the salsa aside.

If you don’t have tomatoes you can use a small can of tomato sauce.

Just empty the tomato sauce into the blender and blend with the rest of the ingredients.

To give the sauce a spicy kick add 1-2 chipotle peppers to the blender as well.

roma tomatoes

Bring a pot of salted water to a boil. Then add the noodles. Boil until al dente.

While the noodles are cooking melt the butter in a skillet over medium heat.

Then add the salsa. Stir and taste for salt.

Let the salsa cook while waiting for the noodles.

salsa in skillet

Once the noodles are done drain them and add them to the salsa. Use tongs to help coat the spaghetti in the salsa.

Remove from heat.

espagueti rojo in a skillet

Delicious recipes to serve with espagueti rojo:

Mexican spaghetti tips and tricks

  • If you don’t have fresh tomatoes substitute with a small can of tomato sauce.
  • Add 1-2 chipotle peppers to the blender to make the sauce spicy.
  • Break the spaghetti in half before boiling (this makes it easier for kids to eat).
  • Cook the pasta just till al dente. You don’t want mushy spaghetti.

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I hope you enjoyed this easy Mexican spaghetti recipe.

It’s absolutely delicious!

It’s so easy and quick to make. It’s the perfect dinner for when you’re running low on time.

Let me know what you think in the comments below.

Thanks for visiting, see you soon!

Mexican spaghetti on a white plate
espagueti rojo on a white plate with crumbled queso fresco on top
5 from 8 votes
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Mexican spaghetti (Espagueti rojo)

This Mexican spaghetti is a delicious dish that both kids and adults will love! It's great as a side dish or all by itself.

Course Side Dish
Cuisine Mexican
Keyword espagueti rojo, mexican spaghetti, mexican style spaghetti
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Calories 498 kcal
Author Carissa

Ingredients

  • 5 roma tomatoes
  • 3 garlic cloves peeled
  • 1/4 piece of a white onion
  • 2 tsp tomato bouillon
  • 1/2 tsp ground black pepper
  • 8 oz cream cheese softened and diced
  • 3/4 cup milk
  • 3 tbs butter
  • 1 lb spaghetti

Instructions

  1. Wash and core the tomatoes. Cut them in half and add them to the blender.

  2. Then add the garlic cloves , onion, tomato bouillon, black pepper, cream cheese and milk to the blender.

  3. Blend until smooth and set salsa aside.

  4. Bring a pot of salted water to a boil. Add the noodles and cook until al dente.

  5. While the noodles are cooking melt the butter in a skillet over medium heat.

  6. Add the salsa to the skillet. Stir and taste for salt. Add more if desired.

  7. Let the salsa cook while the noodles are cooking.

  8. Once the noodles are finished cooking drain them and add them to the salsa.

  9. Use tongs to help evenly coat the spaghetti in the salsa.

  10. Remove skillet from heat.

  11. Serve the spaghetti and garnish with queso fresco and sliced avocadoes (optional)

Recipe Video

Recipe Notes

  • If you don’t have fresh tomatoes, substitute with a small can of tomato sauce.
  • Add 1-2 chipotle peppers to the blender to give the sauce some spice.
  • Breaking the spaghetti in half before boiling will make it easier for kids to eat.
  • Cook the spaghetti just till al dente. You don’t want overcooked spaghetti.
Nutrition Facts
Mexican spaghetti (Espagueti rojo)
Amount Per Serving
Calories 498 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 60mg20%
Sodium 471mg20%
Potassium 400mg11%
Carbohydrates 63g21%
Fiber 3g13%
Sugar 6g7%
Protein 14g28%
Vitamin A 1164IU23%
Vitamin C 8mg10%
Calcium 99mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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Ray

Sunday 24th of April 2022

So delicious and reminded me of my mom’s version. Definitely a keeper and do easy to make.

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