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

Instructions

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