Penne with Yogurt-Tahini Sauce

11 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 40 min

“This simple sauce can be prepared while the pasta is cooking. The vegetable saute is optional.” - by syd

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Metric US

Original recipe yields 8 servings

Directions

In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.
While pasta is cooking, stir together tahini and lemon juice. Place in a food processor with yogurt, water, and garlic cloves; process until smooth.
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.
Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.

Nutrition

Amount Per Serving (8 total)

Calories
332 cal
17%

Fat
11.7 g
18%

Carbs
48.2 g
16%

Based on a 2,000 calorie diet

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Reviews (11)

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DANAJILL

Nov. 21, 2002

"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 i..." See mores 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."

KRISTENLC

Mar. 23, 2004

"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...." See more"