Pasta With Veggies In a Tahini and Yogurt Sauce

Pasta With Veggies In a Tahini and Yogurt Sauce

30 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Nick
Recipe by  Nick

“A creamy garlic sauce and a medley of vegetables served over egg noodles make a superb one dish meal. Of course if you were looking for something a little more elaborate, a Greek salad, thick slabs of feta cheese, and warm pita bread are wonderful accompaniments.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Cook noodles in a large pot of boiling water until al dente. Drain.
  2. Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.
  3. In a medium skillet, heat oil over medium high heat. Saute red pepper and zucchini in oil for 2 to 3 minutes, or until tender crisp. Add tahini sauce, and heat through. Season to taste with salt and pepper. Do not boil or overcook: this sauce curdles easily. Toss noodles with sauce.

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Reviews (30)

Rate This Recipe
AMHND
27

AMHND

Don't be afraid of this recipe. I've been intrigued by it for awhile but was concerned about some of the negative reviews. It turned out excellent for me. Some tips that I think will solve other's problems: 1. You don't need water, the yogurt produces a nice creamy sauce without it. 2. If you think it's bland, add more garlic and hot sauce/cayanne. 3. To avoid the curdle problem altogether, wisk the sauce ingredients together and add to the completed dish w/out heating. The heat of the noodles and veggies will warm the sauce plenty. Enjoy!

FLORA52
19

FLORA52

I think that this is a great recipe, just poorly constructed. Instead of taking the time to strain the healthy whey out of the yogurt, just decrease the water according to how thin your yogurt is. Also it is too runny to begin with, so either way you should decrease the amount of water. Also, there are tons of other options for the veggies. I also used cayenne instead of hot sauce, and added cumin. I also used an extra tablespoon of tahini. Do be extra careful to not overheat it though because it will curdle and there is no going back after that. I love it!

APCOOKING
12

APCOOKING

The beauty of this recipe is that it can include any vegetables that you like. In fact, I think there are far better choices than those suggested (and a lot more of them), including peppers of all colours, carrots, red onion, asparagus... Definitely too much water in the recipe; I use half of what's recommended. Parmesan cheese or feta cheese are both good toppings. I have also substituted 1/2 lime for the lemon and it's good. Good recipe, great taste. Leftovers also very good.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 456 cal
  • 23%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 61.4 g
  • 20%
  • Protein
  • 14.4 g
  • 29%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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