Lemon Tahini Tagliatelle

    (40)
    25 min

    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.


    38 people made this

    Ingredients
    Serves: 6 

    • 450g tagliatelle
    • 3 tablespoons tahini
    • 1 lemon, juiced
    • 300ml water
    • 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

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cook tagliatelle in a large saucepan of boiling water until al dente. Drain.
    2. Meanwhile, mix together tahini, lemon juice and water until smooth. Add garlic, yoghurt and pepper sauce.
    3. 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.
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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (31)

    by
    29

    Don't be afraid of this recipe. I've been intrigued by it for awhile but was concerned about some of the negative reviews. It turned out excellent for me. Some tips that I think will solve other's problems: 1. You don't need water, the yogurt produces a nice creamy sauce without it. 2. If you think it's bland, add more garlic and hot sauce/cayanne. 3. To avoid the curdle problem altogether, wisk the sauce ingredients together and add to the completed dish w/out heating. The heat of the noodles and veggies will warm the sauce plenty. Enjoy!  -  15 Jul 2008  (Review from Allrecipes US | Canada)

    by
    19

    I think that this is a great recipe, just poorly constructed. Instead of taking the time to strain the healthy whey out of the yogurt, just decrease the water according to how thin your yogurt is. Also it is too runny to begin with, so either way you should decrease the amount of water. Also, there are tons of other options for the veggies. I also used cayenne instead of hot sauce, and added cumin. I also used an extra tablespoon of tahini. Do be extra careful to not overheat it though because it will curdle and there is no going back after that. I love it!  -  01 Sep 2007  (Review from Allrecipes US | Canada)

    by
    12

    The beauty of this recipe is that it can include any vegetables that you like. In fact, I think there are far better choices than those suggested (and a lot more of them), including peppers of all colours, carrots, red onion, asparagus... Definitely too much water in the recipe; I use half of what's recommended. Parmesan cheese or feta cheese are both good toppings. I have also substituted 1/2 lime for the lemon and it's good. Good recipe, great taste. Leftovers also very good.  -  20 Jul 2005  (Review from Allrecipes US | Canada)

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