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

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.

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


  • 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


  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)

Nutrition Facts
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.