Penne with Yogurt-Tahini Sauce

A tart and pungent puree of tahini (sesame paste), lemon juice, yogurt and garlic is tossed with hot penne along with sauteed mushrooms, onions and sweet red bell peppers to make a delectably different dish of pasta.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 332 Calories

Ingredients

• ¾ cup water
• 1 cup plain yogurt
• 1 onion, chopped
• ¼ cup olive oil
• ½ cup chopped parsley
• ground black pepper to taste
• 2 large portobello mushrooms, sliced
• ½ red bell pepper, diced
• 1 (16 ounce) package penne pasta
• 3 cloves garlic
• 3 tablespoons tahini
• ⅛ cup lemon juice

Recipe Instructions

Step 1

In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.

Step 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.

Step 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.

Step 4

Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.