0 from 6 votes
Mexican Spaghetti with Crema de Chipotle
If you’ve been searching for an easy, creamy, spicy, hearty meal to breathe some life into your weeknight dinner, this creamy Mexican Spaghetti has you covered. Featuring al dente noodles tossed in a delightful crema de chipotle (a.k.a. chipotle cream sauce), this 10-ingredient Mexican pasta recipe will be on the table in just 30 minutes.
Prep Time
25 mins
Total Time
25 mins
Servings: 6
Calories: 420 kcal
Course:
Main Course , Salad , Dinner
Cuisine:
Italian , Mexican
Ingredients
- 1 large white onion quartered and divided
- 4 garlic cloves divided
- 5 roma tomatoes divided
- 1 teaspoon tomato or chicken bouillon
- 16 ounces Spaghetti
- 1 cup pasta water
- 4-5 chipotle peppers in adobo sauce
- 1 cup Crema Mexicana or sour cream
- 2 tablespoons greek yogurt or mayonnaise
- 2 tablespoons unsalted butter
- salt and pepper to taste
- Parmesan cheese or queso cotija shredded
Instructions
- Bring a large pot of water to a boil. Add 3/4 onion, 2 tomatoes, 1 garlic clove, and bouillon. Cook the pasta for 10 minutes. When done, drain pasta in a colander and do not rinse. Reserve pasta water and place boiled onion, garlic, and tomatoes in a blender with 1 cup of pasta water.
- Meanwhile, dry roast remaining onion, garlic, and tomatoes.
- Place roasted ingredients in the blender along with chipotle peppers, crema, and yogurt or mayonnaise. Puree mixture until smooth.
- Add butter to large skillet set over medium heat. When it foams, pour in the spaghetti and combine until incorporated. Top with creamy chipotle mixture and cook, for about 10 minutes, stirring it occasionally.
- Season with salt and pepper.
- Top each serving with a sprinkling of parmesan cheese or queso cotija.
Cup of Yum
Notes
- Optional Variations:
- Optional Variations:
- Vegetarian - Knorr’s Caldo de Tomate tomato bouillon has chicken fat in it, so it is not suitable for vegetarians. Feel free to swap in veggie bouillon, and opt for a vegetarian (i.e. animal rennet-free) cheese.
- Vegan/Dairy-Free - Follow the steps to make this chipotle spaghetti vegetarian, then swap in your favorite plant-based sour cream and Greek yogurt/mayo alternatives.
- Gluten-Free - Use your favorite gluten-free noodles to make this Mexican pasta recipe celiac-friendly.
- Adjust The Spice - The chipotle cream sauce for pasta is spicy, but can be customized based on spice tolerance. Feel free to amp up the heat by adding more chipotles, or tamp it down by adding less. Note that the cream in this recipe tames down the spice, so I’d consider it to be a flavorful “medium” heat.
- Add Some Protein - This chipotle pasta recipe is lovely on its own, but it also plays nicely with others. I like to serve it with slices of avocado and some crusty bread to sop up the sauce. It’s so good! For a heartier meal, serve with albondigas, chicken, or grilled shrimp.
Nutrition Information
Calories
420kcal
(21%)
Carbohydrates
65g
(22%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
33mg
(11%)
Sodium
104mg
(4%)
Potassium
383mg
(11%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
787IU
(16%)
Vitamin C
9mg
(10%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 420
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 65g | 22% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 104mg | 4% |
| Potassium | 383mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.