Penne with Yogurt-Tahini Sauce Recipe -
  • READY IN 40 mins

Penne with Yogurt-Tahini Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.
  2. While pasta is cooking, stir together tahini and lemon juice. Place in a food processor with yogurt, water, and garlic cloves; process until smooth.
  3. 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.
  4. Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2004

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.

Most Helpful Critical Review
Nov 21, 2002

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 is 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.


16 Ratings

Nov 21, 2002

this is bad!!!!

Nov 02, 2010

A little bland.

Apr 11, 2011

Unique flavor - Wonderfu!

Feb 22, 2011

I had to add a lot of salt and pepper just to bring some kind of flavor out from this bland sauce. Without it, it tasted...well...tangy. The vegetables do add some sweetness to it. I'd suggest to add even more veggies. I would say I'll add more next time, but unfortunately, I don't think I'll be making this one again :-(

Aug 10, 2007

I tried this recipe yesterday. It was delicious! I used green rather than red peppers and added them sooner as my old teeth needed a little softer bite. Even my finicky husband loved this recipe.

Jul 24, 2006

I liked this quite a bit; if you salt and pepper to taste, it bring out some nice, subtler flavors. I do think that the vegetable saute is a must, and I agree with others' comments that the sauce is pretty thin. I think I'll be leaving out the water next time.


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  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 36 mg
  • 1%

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

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