Penne with Yogurt-Tahini Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This simple sauce can be prepared while the pasta is cooking. The vegetable saute is optional. Ingredients:
3 tablespoons tahini |
1/8 cup lemon juice |
1 cup plain yogurt |
3/4 cup water |
3 cloves garlic |
1/4 cup olive oil |
1 onion, chopped |
2 large portobello mushrooms, sliced |
1/2 red bell pepper, diced |
1 (16 ounce) package penne pasta |
1/2 cup chopped parsley |
ground black pepper to taste |
Directions:
1. In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.
2. While pasta is cooking, stir together tahini and lemon juice. Place in a food processor with yogurt, water, and garlic cloves; process until smooth.
3. Heat the oil in a saute pan over medium heat. Add the onion, and cook until soft. Add the mushrooms, and cook until soft. During the final few minutes of cooking add the bell pepper; the pepper should be still crispish.
4. Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.
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