Adjust spiciness and the amount of raw garlic (there is a fair amount!) in the sauce to your liking. Grilled lamb chops or steak are exquisite next to this pasta, or simply enjoy it with a plate of summer-ripe tomatoes, drizzled with a bit of olive oil. I was very intrigued by this pasta sauce, which has a blended base of milk, sour cream, tahini, and lemon juice. It tasted like a very nutty and bright version of a classic cream sauce, and it worked well when mixed with the whole-grain pasta.