PENNE WITH YOGURT-TAHINI SAUCE

Penne with Yogurt-Tahini Sauce image

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

Provided by Bob Cody

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons tahini
⅛ cup lemon juice
1 cup plain yogurt
¾ cup water
3 cloves garlic
¼ cup olive oil
1 onion, chopped
2 large portobello mushrooms, sliced
½ red bell pepper, diced
1 (16 ounce) package penne pasta
½ cup chopped parsley
ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 48.2 g, Cholesterol 1.8 mg, Fat 11.7 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 2 g, Sodium 35.8 mg, Sugar 5.6 g