Penne with Yogurt-Tahini Sauce Recipe

Ingredients <br>- 3 tablespoons tahini <br>- 1/8 cup lemon juice <br>- 1 cup plain yogurt <br>- 3/4 cup water <br>- 3 cloves garlic <br>- 1/4 cup olive oil <br>- 1 onion, chopped <br>- 2 large portobello mushrooms, sliced <br>- 1/2 red bell pepper, diced <br>- 1 (16 ounce) package penne pasta <br>- 1/2 cup chopped parsley <br>- ground black pepper to taste <br><p></p>Directions <br>step 1: In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente. <br>step 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. <br>step 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. <br>step 4: Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles. <br>

Ingredients
- 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

Directions
step 1: In a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.
step 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.
step 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.
step 4: Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. Serve the vegetable saute over the noodles.

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