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Penne with Yogurt-Tahini Sauce

SUBMITTED BY: syd

"This simple sauce can be prepared while the pasta is cooking. The vegetable saute is optional."

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USMETRIC

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.

Reviewed on nov. 21, 2002 by DANAJILL

I made this recipe because I had a big jar of tahini, I love sesame and I wanted to make... MORE

Reviewed on mar. 23, 2004 by KRISTENLC

i was a little skeptical when i mixed the sauce, as it was really thin. so i cooked the... MORE

Reviewed on nov. 21, 2002 by SANTON

this is bad!!!! MORE

Reviewed on jul. 24, 2006 by Batskeets

I liked this quite a bit; if you salt and pepper to taste, it bring out some nice, subtler... MORE

Reviewed on may 8, 2005 by MIJANE

I just remove the tahini from the recipe because I can't eat it, and add chopped cucumber and... MORE

Reviewed on aug. 10, 2007 by KnotGypsy

I tried this recipe yesterday. It was delicious! I used green rather than red peppers and... MORE

Reviewed on jan. 30, 2007 by rcr

This is really good. I added some tobasco to the sauce, as recommended in a greek cookbook for... MORE

Reviewed on aug. 10, 2005 by MC

This is an excellent vegetarian recipe that non-veggies will like too! The sauce is subtle... MORE