Mexican Spaghetti with Creamy Jalapeño Sauce | CookOS

Mexican Spaghetti

Name: Mexican Spaghetti with Creamy Jalapeño Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb thin spaghetti; 5 Roma tomatoes; 2 jalapeños; 1/4 white onion; 1 tbsp sour cream; 8 oz cream cheese, block; 2 garlic cloves; 1 tbsp chicken bouillon powder; 1 tbsp tomato bouillon powder; 1/2 cup water; salt, to taste; 1/4 cup Chihuahua cheese, shredded; 1 tbsp cilantro, chopped

Mexican spaghetti is a creamy, savory pasta dish made with a blended sauce of boiled tomatoes, jalapeños, cream cheese, and sour cream. It comes together quickly for an easy weeknight meal with authentic Mexican flavors.

🌍Mexican 🏷️Mexican spaghetti 🏷️Creamy pasta 🏷️Spaghetti 🏷️Pasta Creamy

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

1 lb thin spaghetti
5 Roma tomatoes
2 jalapeños
1/4 white onion
1 tbsp sour cream
8 oz cream cheese, block
2 garlic cloves
1 tbsp chicken bouillon powder
1 tbsp tomato bouillon powder
1/2 cup water
salt, to taste
1/4 cup Chihuahua cheese, shreddedoptional
1 tbsp cilantro, choppedoptional

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Instructions

1
Bring a large pot of water to a boil. Add the spaghetti and cook for 8-10 minutes, or according to package directions. Add salt to the pasta water while it cooks.
2
In a separate pot, bring water to a boil. Add the Roma tomatoes, jalapeños, and onion. Boil for about 10 minutes until softened.
3
Once the spaghetti is cooked, drain it and set aside.
4
Using tongs, transfer the boiled tomatoes, jalapeños, and onion to a blender.
5
To the blender, add the garlic cloves, chicken bouillon, tomato bouillon, block of cream cheese, sour cream, and water.
6
Blend on high until the sauce is completely smooth and creamy.
7
Return the drained spaghetti to the pot.
8
Pour the blended sauce over the spaghetti in the pot.
9
Mix well with tongs over low heat until the spaghetti is fully coated in the sauce.
10
Serve the spaghetti on a plate and garnish with shredded Chihuahua cheese and chopped cilantro, if desired.

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Tips & Notes

Pro tips

Boil tomatoes and jalapeños until completely soft before blending to ensure a silky, lump-free sauce.
Add the cream cheese in small pieces to the blender to help it incorporate evenly without clumping.
Taste the sauce before tossing with pasta — you can adjust heat, salt, and creaminess at this stage rather than after plating.
Don't skip the bouillon powders; they add umami depth and prevent the creamy sauce from tasting flat.

Substitutions

Sour cream → Mexican crema or Greek yogurt (same amount, slightly tangier or thicker)
Cream cheese → Queso fresco blended with heavy cream (achieves similar richness)
Roma tomatoes → Canned crushed tomatoes (drain excess liquid, use 1.5 cups)
Chicken bouillon → vegetable bouillon (maintains savory depth for vegetarian version)

Storage & make-ahead

Store leftover spaghetti in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore sauce consistency.

Common Questions

How spicy is Mexican spaghetti?

The heat level is mild to medium, depending on jalapeño size and whether you remove the seeds. Remove seeds for less spice, or add extra jalapeños for more heat.

Can I make this ahead of time?

Yes. Prepare the sauce up to 2 days ahead and refrigerate. Toss with freshly cooked spaghetti just before serving to prevent the pasta from absorbing too much sauce.

What type of cream cheese works best?

Use block cream cheese (Philadelphia-style). Avoid cream cheese spread, as it has different moisture content and won't blend smoothly into the sauce.

Can I use fresh tomatoes instead of Roma tomatoes?

Yes, any fresh tomato variety works, but Roma tomatoes have fewer seeds and less water, making a thicker sauce. Other types may require draining excess liquid.