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| Penne with Yogurt-Tahini Sauce |
"This easy sauce can be organized at the same time as the pasta is cooking. The vegetable saute is elective."
Ingredients :
- three tablespoons tahini
- 1/eight cup lemon juice
- 1 cup plain yogurt
- three/four cup water
- 3 cloves garlic
- 1/four cup olive oil
- 1 onion, chopped
- 2 big portobello mushrooms, sliced
- half of pink bell pepper, diced
- 1 (sixteen ounce) package penne pasta
- half of cup chopped parsley
- ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 40M |
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- In a large pot of gently salted boiling water, cook pasta 10 to 12 mins, 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; technique till smooth.
- Heat the oil in a saute pan over medium warmth. Add the onion, and prepare dinner until gentle. Add the mushrooms, and cook dinner until soft. During the final few minutes of cooking add the bell pepper; the pepper should be nevertheless crispish.
- Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.
Notes :
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