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espagueti rojo on a white plate with crumbled queso fresco on top

Espagueti rojo (Mexican Spaghetti)

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.