A tart and pungent puree of tahini (sesame paste), lemon juice, yogurt and garlic is tossed with hot penne along with sauteed mushrooms, onions and sweet red bell peppers to make a delectably different dish of pasta.
INGREDIENTS (for 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.