Reviewed: Jun. 19, 2009

i followed the suggestions from other reviewers and i added, of all things, coarse ground dijon mustard. why? i dont know but YUMMY :)

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msTyger

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Reviewed: Apr. 18, 2009

I was really curious about this recipe, and a little nervous about trying it, but I was pleasantly surprised by the result. I had no idea what to expect, but I ended up really enjoying it, and plan to make it again. I did leave out the extra water, but prepared the recipe exactly as stated other wise. I had no issues with the sauce separating. It did have a little kick to it tho, to much for my kids, so next time I will not use as much pepper sauce, and I think I will try adding onion.

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prairiemom

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Reviewed: Jan. 11, 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.

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ecty

Cooking Level: Beginning

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Reviewed: Jul. 30, 2008

I havent tried this recipe yhet but when I do I will cut down on the water and try it with Whole wheat Penne for a healthier twist!

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VeggiEBooGer

Cooking Level: Intermediate

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Reviewed: 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!

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AMHND

Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: 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.

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Jen

Cooking Level: Intermediate

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Reviewed: Sep. 1, 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!

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FLORA52

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Reviewed: Jul. 26, 2007

I wish I would have read the comments before I tried this. I knew it was a tough audience, my dad. Way too much water in the recipe. Otherwise it was good

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JamieFR

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2007

My oldest daughter is always willing to try anything and I was intrigued by this recipe. I'm always looking for something different for her. I added mushrooms to the vegetables but that was my only change. Whilst my daughter liked this she said it was a little bit sweet for her tastes, although I used unsweetened plain yogurt. I'm not sure this will be on the menu again. Thanks for giving me the chance to try something different.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Mar. 26, 2007

Rave reviews! I cut the water, added cumin, chili pepper, red onion, and celery. Fabulous, tangy, and I can't wait to eat the leftovers tomorrow.

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Anne

Cooking Level: Intermediate

Home Town: Alexandria, Louisiana, USA

Living In: Vail, Colorado, USA

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Reviewed: Dec. 1, 2006

Yeah, definitely needs some tinkering, and the it's really good. I also put a handful of feta cheese on top, and a handful of kalamata olives. Hunk of italian bread, glass of wine, gotta love it. Definitely take the advice of the other comments. Maybe it's a bit of an acquired taste, but I think it's good...

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EHART624

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Reviewed: Nov. 20, 2006

It needs more garlic and less liquid, but then it'll taste great! I used a lot more veggies than called for, and threw in some leftover grilled chicken to simmer. This is a fun and different sauce I look forward to tinkering with.

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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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Reviewed: Oct. 26, 2006

Tasty! I'm happy to have another use for tahini besides hummus. Per reviewer comments, I reduced the water by half and also added cumin and chili powder. Other alterations: penne instead of egg noodles and onion in place of zucchini. Adjusting the salt and pepper really enhanced the tahini/yogurt flavor. Will make again... sauce would be great with brown rice & veggies!

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juniper

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Reviewed: May 30, 2006

We found this bland, even tho we added extra hot sauce and veggies. Also not crazy about the sauce . most likely will not make again

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SABLESONG

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Reviewed: May 9, 2006

Used equal amounts of Tahini and Yogurt. Added water slowly until desired thickness was achieved. Cut one Portobella mushroom and added to veggies. Hubby and I both really enjoyed it.

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PUTTSY

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: Haines City, Florida, USA

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Reviewed: Oct. 22, 2005

I never had anything quite like this before, I expected it to taste sort of like hummus but it didn't. Per other reviewers, I didn't add any water to the sauce and used the vegetables I had on hand: onion, green pepper, mushroom, carrot, and brussel sprouts (sliced). I added grated parmesan cheese to the top and that really gave this dish the kick it needed. The sauce was very light and a little soury, almost like a hot pasta salad? My vegetarian boyfriend did not like this one at all, but I'm the one reviewing so it gets four stars.

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 20, 2005

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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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 13, 2005

I would use different veggies next time

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brittanyclaire

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Reviewed: May 29, 2005

This was very fresh-tasting, but I agree, the sauce was too soupy. I had to use a lot of corn starch before I could serve the sauce. I'll make this again, but use a smaller lemon and no added water.

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

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Reviewed: Dec. 12, 2004

I thought the sauce was a bit runny and next time would add less water. I felt it was missing something, but couldn't figure out what spice it needed. I also added more veggies.

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PIPERDOG

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Perth, Western Australia, Australia

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Pasta With Veggies In a Tahini and Yogurt Sauce

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