Penne With Yogurt-Tahini Sauce
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Tahini1 cup
Lemon Juice1 cup
Plain Yogurt3 cup
Water3 cloves
Garlic1 cup
Olive Oil2 large
Portobello Mushrooms (sliced)450 g
Penne Pasta (package)1 cup
Parsley (chopped)Directions:
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
3
Place in a food processor with yogurt, water, and garlic cloves; process until smooth
4
Heat the oil in a saute pan over medium heat
5
Add the onion, and cook until soft
6
Add the mushrooms, and cook until soft
7
During the final few minutes of cooking add the bell pepper; the pepper should be still crispish
8
Drain the pasta
9
Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper
10
Serve the vegetable saute over the noodles