Espagueti rojo (Mexican spaghetti) is a super easy and delicious dish that kids and adults will love.
It’s super easy and quick to make! Next you’ll have to try green spaghetti (espagueti verde)!
It’s made with poblano peppers.
This dish is simple but very flavorful.
You can serve it 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.
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.
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.
Delicious recipes to serve with espagueti rojo:
This Mexican spaghetti recipe is absolutely delicious!
It’s so easy and quick to make. It’s the perfect dinner for when you’re running low on time.
I hope you give this easy Mexican spaghetti a try. I think you’ll love it!
Don’t forget to leave this recipe a rating down below.
Thanks for visiting! See you soon!
Espagueti Rojo
Espagueti rojo (Mexican spaghetti) is a delicious dish that both kids and adults will love! It's great as a side dish or all by itself.
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
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Wash and core the tomatoes. Cut them in half and add them to the blender.
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Then add the garlic cloves , onion, tomato bouillon, black pepper, cream cheese and milk to the blender.
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Blend until smooth and set salsa aside.
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Bring a pot of salted water to a boil. Add the noodles and cook until al dente.
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While the noodles are cooking melt the butter in a skillet over medium heat.
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Add the salsa to the skillet. Stir and taste for salt. Add more if desired.
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Let the salsa cook while the noodles are cooking.
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Once the noodles are finished cooking drain them and add them to the salsa.
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Use tongs to help evenly coat the spaghetti in the salsa.
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Remove skillet from heat.
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Serve the spaghetti and garnish with queso fresco and sliced avocadoes (optional)
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