Penne with Yogurt-Tahini Sauce

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.