About this recipe:A delicious dish made by tossing tagliatelle with red peppers, courgettes and a tahini, lemon, garlic and yoghurt sauce. The tahini adds a wonderful nutty flavour to the pasta.
3 tablespoons tahini
1 lemon, juiced
3 cloves garlic, finely chopped
250ml yoghurt, drained
1/4 teaspoon hot pepper sauce
4 tablespoons olive oil
1 large red pepper, thinly sliced
1 courgette, thinly sliced
salt to taste
ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:10min › Ready in:25min
Cook tagliatelle in a large saucepan of boiling water until al dente. Drain.
Meanwhile, mix together tahini, lemon juice and water until smooth. Add garlic, yoghurt and pepper sauce.
In a medium frying pan, heat oil over medium high heat. Saute red pepper and courgette in oil for 2 to 3 minutes or until tender crisp. Add tahini sauce and heat through. Season to taste with salt and pepper. Do not boil or overcook: this sauce curdles easily. Toss tagliatelle with sauce.