Penne with Yogurt-Tahini Sauce recipe

8 servings

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

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.