Noodles With Tahini Yogurt Sauce Recipes

TAHINI NOODLES

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions.
• In a bowl, whisk together the sesame paste, water, soy sauce, lemon juice, honey, grated ginger, garlic, and crushed red pepper flakes until smooth.
• Drain the cooked noodles and toss with the tahini sauce. Top with the sliced scallions and sesame seeds.

ZUCCHINI NOODLES WITH GARLICKY YOGURT SAUCE

Steps:

• Zucchini slices: Cut 1 zucchini into ¼-inch rounds, place in a bowl, and toss with 1 tablespoon olive oil and a pinch of salt. Heat a grill pan to medium-high; cook zucchini until there's a slight char on either side. Set aside.
• Zucchini "noodles": Trim the ends off the remaining zucchinis, cut them in half vertically, and use a spiralizer to make long ribbons, yielding 8 cups of zucchini "noodles." Set aside.
• Sauce: In a skillet over medium heat, add remaining 4 tablespoons of olive oil and the garlic. Once the garlic is fragrant (about 1 minute), turn the heat to low. Add the labneh and water; stir slowly, incorporating everything thoroughly. Season with a few pinches of salt, and allow mixture to slowly cook. Chop herbs and set aside. Meanwhile, cook the pasta in salted, boiling water to al dente (should take less than 3 minutes). Drain and add to the sauce, along with the zucchini noodles and chopped herbs; salt to taste. Mix well so the zucchini noodles and pasta are evenly sauced.
• Assemble the dish: Add the zucchini and pasta noodles to a serving dish; arrange the grilled zucchini slices around the edge. Finish with lemon juice, a bit of salt, and a mint sprig or two. Serve immediately.

LEMON TAHINI YOGURT SAUCE

Steps:

• Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.

PASTA WITH YOGURT SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
• Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
• For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.