Penne with Yogurt-Tahini Sauce recipe

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3 tablespoons tahini
⅛ cup lemon juice
1 cup plain yogurt
¾ cup water
3 cloves garlic
¼ cup olive oil
1 onion, chopped
2 large portobello mushrooms, sliced
½ red bell pepper, diced
1 (16 ounce) package penne pasta
½ cup chopped parsley
ground black pepper to taste

Nutrition Info

332.2 calories
carbohydrate: 48.2 g
cholesterol: 1.8 mg
fat: 11.7 g
fiber: 3.4 g
protein: 11.1 g
saturatedFat: 2 g
servingSize: -
sodium: 35.8 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -


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

  2. While pasta is cooking, stir together tahini and lemon juice. Place in a food processor with yogurt, water, and garlic cloves, process until smooth.

  3. 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.

  4. Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.

Recipe Yield

8 servings

Recipe Note

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

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