Penne with Yogurt-Tahini Sauce

Ingredients

• 3 cloves garlic 
• 8 servings ground pepper black to taste
• 0.1 cup juice of lemon 
• 0.3 cup olive oil 
• 1  onion chopped
• 0.5 cup parsley chopped
• 16 ounce penne pasta 
• 1 cup yogurt plain
• 2 large portabello mushrooms sliced
• 0.5  bell pepper diced red
• 3 tablespoons tahini 
• 0.8 cup water 

Equipment

• food processor
• frying pan
• pot

Directions

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.
3. Place in a food processor with yogurt, water, and garlic cloves; process until smooth.
4. Heat the oil in a saute pan over medium heat.
5. Add the onion, and cook until soft.
6. Add the mushrooms, and cook until soft. During the final few minutes of cooking add the bell pepper; the pepper should be still crispish.
7. Drain the pasta. Toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper.
8. Serve the vegetable saute over the noodles.