Mexican Espagueti Rojo (So creamy!)
User Reviews
5
3 reviews
Excellent
Mexican Espagueti Rojo (So creamy!)
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This Espagueti Rojo will be your favorite! It’s easy to make, with the perfect combination of tomatoes, cream, spaghetti and cheese.
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Ingredients
For the tomato sauce
- 1 Tablespoon olive oil
- ¼ medium white onion finely chopped, or yellow onion
- 1 garlic peeled and minced, cloves
- 3 medium tomato chopped, red ripe
- ¼ cup tomato sauce 60ml
- ½ teaspoon chicken bouillon powder
- ½ teaspoon dried oregano preferably Mexican oregano
- ¼ teaspoon thyme dried
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
To make the spaghetti
- ¼ onion attached to the root
- 1 garlic clove
- ½ teaspoon kosher salt
- ½ teaspoon olive oil
- 7 ounces spaghetti uncooked, 200 grams
- 1 cup Mexican crema or plain Greek yogurt (non fat
- salt Kosher, to taste
- black pepper Kosher, to taste
- ½ cup shredded cheese types: cotija, queso fresco, manchego, monterey jack, etc
Instructions
Make the tomato sauce
- In a medium pot heat the oil over medium-high heat. Add the onion and garlic, sautee for 2 minutes or until the onions begin to translucent.
- Add the tomatoes, tomato sauce, bouillon, oregano, thyme & paprika, salt and pepper. Mix ingredients and cook for 5 minutes on medium high heat. Remove from heat and set aside to cool before blending.
Cook the spaghetti
- In a large pot with 16 cups of water. Add onion, garlic, salt & a drizzle of olive oil.
- Bring the water to a boil. Once you can smell the onion & garlic, add the spaghetti. Cook according to package instructions. Around 10 minutes. Remove onion and garlic, reserve 1 cup pasta water, and drain. (see note)
- While pasta is cooking, add the cooled tomato mixture to a blender, milk, Mexican crema or Greek yogurt plus salt & pepper. Blend until the mixture is pureed.
- Alternative, you can use in immersion blender right on the medium pot instead of pureeing in a blender.
- Transfer tomato mixture to a medium pot and cook for about 10 minutes on low heat. Stirring often and making sure it doesn't burn.
- Add the cooked spaghetti, the 1/2 cup reserved water and mix gently and cook for 5 more minutes.
- Top with the shredded cheese and serve while warm.
Notes
- After draining pasta, do not rinse under water to avoid removing the flavor.
- Calories don't include the cheese for topping.
Nutrition Information
Show Details
Serving
1portion o 4
Calories
260kcal
(13%)
Carbohydrates
44g
(15%)
Protein
13g
(26%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
335mg
(14%)
Potassium
716mg
(15%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4servings as a side dish
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1portion o 4 | |
| Calories | 260kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 335mg | 14% |
| Potassium | 716mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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