Penne with Yogurt-Tahini Sauce

11

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

Ingredients

40 m {{adjustedServings}} servings 332 cals
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Nutrition

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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Directions

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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

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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 s...

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!!!!