Recipe Penne with Yogurt-Tahini Sauce (Pasta)

Required 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

Preparing/Cooking:

• 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.

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