Pasta With Veggies In a Tahini and Yogurt Sauce Recipe - Allrecipes.com
Pasta With Veggies In a Tahini and Yogurt Sauce Recipe
  • READY IN 25 mins

Pasta With Veggies In a Tahini and Yogurt Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

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 More Reviews

Most Helpful Positive Review
Jul 15, 2008

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!

 
Most Helpful Critical Review
Sep 17, 2003

I made this after a really long, tiring day. My hunger had escalated to lightheadedness as I sat down to eat at 9:30 p.m. One bite - bleagh! I tried two bites to justify the time spent cooking it while my husband mustered down a few more so I wouldn't feel so sad about cooking a horrible meal. I ended up throwing all of it straight into the trash. No flavor. And the sauce has a strange texture to it. Like curdled milk spiked with too much lemon.

 

38 Ratings

Sep 01, 2007

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!

 
Jun 17, 2008

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.

 
Sep 17, 2003

I tried this recipe because I had so much tahini in my pantry, and thought the sauce had a really great flavor (I used cayenne peppar instead of tabasco and also added a bit of cumin). It was extremely thin and runny, however. I'll probably use about half the amount of water next time. Otherwise, this was really tasty!

 
Jan 12, 2009

Great! I did tinker the recipe (actually used the recipe as a guide and did my own thing.) This is a keeper and it seems like one can go in many directions in terms of veggies and added spices herbs. I used mostly the same ingredients (but for eg. used low fat yogurt instead and diff veggies) and eyeballed quantity bc I planned to use 1/2 box of ziti. I used a full bag frozen veggies. I sauteed chicken cut up with chopped onion. Threw in some chopped fresh parsley. I added cumin and paprika and ground cayenne to the sauce. Also I did not added the recommended water to the sauce I ended up saving pasta water to thin down if needed after all was mixed. The sauce I added after everything was mixed to avoid curdling as per one of the other users suggestions (avoiding heating over a flame.) It worked. I am curious to try this with kalamata olives and sauteed red peppers or another time with mushrooms. BTW, the sauce has a tang to it.

 
Jan 17, 2008

Not a fan...thought it was very bland. I did use less water as other's instructed, but it was still a little watery. I will not make this again.

 
Dec 21, 2009

Very good! I mixed up the sauce without water and let it stand in a bowl, then sauteed some onions, garlic, cayenne, and smoked paprika in olive oil. Added some roasted red peppers and the cooked pasta and tossed with the sauce. Drizzled a little extra olive oil on top- delicious!

 

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Nutrition

  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 61.4 g
  • 20%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 47 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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