Penne with Yogurt-Tahini Sauce

syd 0

"This simple sauce can be prepared while the pasta is cooking. The vegetable saute is optional."

Ingredients 40 m {{adjustedServings}} servings 332 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

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  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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Reviews 11

  1. 16 Ratings


I made this recipe because I had a big jar of tahini, I love sesame and I wanted to make somehting other than hummus. This recipe is, in a word, Weird. If you make the recipe as described, the sauce is about the consistency of milk. I recommend leaving out the 3/4 cup of water. I had to heat the sauce and add cornstarch to make it look like a sauce and not soup. Flavor's OK, and it's not hard to prepare. It's a little bland. Add aged Parmesan, double the mushroom and red pepper amounts, and it's OK. I've invented better pasta dishes from what's on hand, though.


i was a little skeptical when i mixed the sauce, as it was really thin. so i cooked the vegetables in the sauce, which reduced and thickened it, and the end result was suprisingly good.


this is bad!!!!