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Mexican Espagueti Rojo (So creamy!)

This Espagueti Rojo will be your favorite! It’s easy to make, with the perfect combination of tomatoes, cream, spaghetti and cheese.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings as a side dish
Calories: 260 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

For the tomato sauce
  • 1 Tablespoon olive oil
  • ¼ medium white or yellow onion finely chopped
  • 1 garlic cloves peeled and minced
  • 3 medium red ripe tomatoes chopped
  • ¼ cup tomato sauce (60ml)
  • ½ teaspoon chicken bouillon powder
  • ½ teaspoon dried oregano (preferably Mexican oregano)
  • ¼ teaspoon dried thyme
  • ¼ teaspoon each: kosher salt & black pepper
To make the spaghetti
  • ¼ onion attached to the root
  • 1 garlic clove
  • ½ teaspoon kosher salt + olive oil
  • 7 ounces espagueti (200 grams) uncooked
  • 1 cup Mexican crema or plain Greek yogurt (non fat)
  • Kosher salt and black pepper to taste
  • ½ cup Your favorite shredded cheese for topping: cotija, queso fresco, manchego, monterey jack, etc.

Instructions

Make the tomato sauce
    Cup of Yum
  1. 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.
  2. 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
  1. In a large pot with 16 cups of water. Add onion, garlic, salt & a drizzle of olive oil.
  2. 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)
  3. 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.
  4. Alternative, you can use in immersion blender right on the medium pot instead of pureeing in a blender.
  5. 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.
  6. Add the cooked spaghetti, the 1/2 cup reserved water and mix gently and cook for 5 more minutes.
  7. 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

Serving 1portion o 4 Calories 260kcal (13%) Carbohydrates 44g (15%) Protein 13g (26%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 335mg (14%) Potassium 716mg (20%) Fiber 6g (24%) Sugar 10g (20%)

Nutrition Facts

Serving: 4servings as a side dish

Amount Per Serving

Calories 260

% 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.