Penne with Yogurt-Tahini Sauce

Penne with Yogurt-Tahini Sauce
Penne with Yogurt-Tahini Sauce

Penne with Yogurt-Tahini Sauce

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 261 kcal

Ingredients
  

  • 3 tbsp 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 ounces) package penne pasta
  • 1/2 cup parsley chopped
  • ground black pepper to taste

Notes

Penne with Yogurt-Tahini Sauce: In an enormous pot of daintily salted boiling water, cook pasta for 10 to 12 minutes, or until still somewhat firm.
While pasta is cooking, blend tahini and lemon juice — the spot in a nourishment processor with yogurt, water, and garlic cloves; process until smooth.
Heat the oil in a sauté skillet over medium heat. Include the onion, and cook until delicate. Include the mushrooms, and cook until careful. During the latest couple of minutes of cooking, including the chime pepper; the pepper ought to still crisp.
Channel the pasta. Hurl with the yogurt-tahini sauce, slashed parsley, and crisply ground black pepper. Serve the vegetable sauté over the noodles.
Nutrition Facts (Per Serving): Calories 261, Carbohydrates 17g, Protein 31g, Fat 5g
Keyword Penne with Yogurt, Tahini Sauce and Dukkha
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