Penne With Yogurt Tahini Sauce Recipes

YOGURT-TAHINI DRESSING

Steps:

• Combine ingredients in a bowl. Drizle over cooked broccoli, cauliflower, or beans. Or serve it as a dip for barley cooked vegetables.

TAHINI AND YOGURT SPREAD

Steps:

• In a bowl, combine the garlic and tahini. Mix in the yogurt, lemon juice and paprika. Add salt to taste.
• Serve in a Middle Eastern vegetable sandwich in pita bread

PENNE WITH YOGURT-TAHINI SAUCE

Steps:

• 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.

PENNE WITH YOGURT-TAHINI SAUCE

Steps:

• 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.

PENNE WITH YOGURT-TAHINI SAUCE

Steps:

• 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.

PENNE WITH YOGURT-TAHINI SAUCE

Steps:

• 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.

QUICK TAHINI YOGURT SAUCE

Steps:

• Whisk together yogurt, tahini, garlic, lemon juice, salt and pepper. Thin with water to obtain a smooth sauce.