Rating: 3.5 stars
20 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

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

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.

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  • 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

332 calories; protein 11.1g; carbohydrates 48.2g; fat 11.7g; cholesterol 1.8mg; sodium 35.8mg. Full Nutrition
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