Penne with Yogurt-Tahini Sauce11 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
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 332 cal
- 11.7 g
- 48.2 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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."
"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"
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