Penne With Yogurt-Tahini Sauce - cooking recipe

Ingredients
    3 tablespoons tahini
    1/8 cup lemon juice
    1 cup plain yogurt
    3/4 cup water
    3 cloves garlic
    1/4 cup olive oil
    1 onion, chopped
    2 large portobello mushrooms, sliced
    1/2 red bell pepper, diced
    1 (16 ounce) package penne pasta
    1/2 cup chopped parsley
    ground black pepper to taste
Preparation
    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.

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