Recipe: Penne with Yogurt-Tahini Sauce for Patricia

Penne with Yogurt-Tahini Sauce
Makes 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
1 chopped tomato
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 chopped tomato, 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. Makes 8 servings.