Mexican spaghetti (Espagueti rojo)

Step 1

Wash and core the tomatoes. Cut them in half and add them to the blender.

Step 2

Then add the garlic cloves , onion, tomato bouillon, black pepper, cream cheese and milk to the blender.

Step 3

Blend until smooth and set salsa aside.

Step 4

Bring a pot of salted water to a boil. Add the noodles and cook until al dente.

Step 5

While the noodles are cooking melt the butter in a skillet over medium heat.

Step 6

Add the salsa to the skillet. Stir and taste for salt. Add more if desired.

Step 7

Let the salsa cook while the noodles are cooking.

Step 8

Once the noodles are finished cooking drain them and add them to the salsa.

Step 9

Use tongs to help evenly coat the spaghetti in the salsa.

Step 10

Remove skillet from heat.

Step 11

Serve the spaghetti and garnish with queso fresco and sliced avocadoes (optional)