penne with yogurt-tahini sauce

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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.