Avocado Lemon Sauce
Avocado lemon sauce is my favourite pasta sauce during the summer month.
The avocado gives it a lovely creamy texture which gets complimented by the lemon’s refreshing zing.
To keep it dairy-free I used soy cream, but it also works well with coconut milk or regular cream if you aren’t concerned about keeping it dairy-free.
Most people are surprised by the choice of ingredients for a pasta sauce, but so far even the most sceptical people have been convinced by its amazing flavours.
Behind the scenes
Unfortunately, I have to admit that I slightly messed up making the sauce, this time.
Usually, it is a bit greener which is lovely but while I was wondering why it was looking differently, I realised that I had only added 1/2 an avocado instead of the entire one, oops. 🙂
Hopefully, you will let me get away with the excuse that I was distracted by producing my first ever cooking video at the same time. Never had I thought how much time and preparation work goes into those short recipe videos you see all over Facebook and YouTube.
Nevertheless, I am a big fan of them and really enjoyed making it. I will spare you the behind the scene shots as it turned my kitchen into a huge mess 🙂
Your turn
Let me know how you like it in the comments, feel free to ask if you have any questions!
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Enjoy 🙂
Avocado Lemon Sauce
Ingredients
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 3 oz Pancetta
- 1 1/2 tablespoons oil
- 1/4 cup flour
- 1 cup water
- 1/2 cup soy cream or other non-dairy cream
- 1/2 vegetable stock cube
- 1/4 teaspoon salt
- 1 1/2 tablespoons lemon juice approx. juice of one lemon
- 1 ripe avocado
- 1 pinch pepper
- 1 2/3 cups cherry tomatoes
- 1 bundle fresh chives or 3 tablespoons of dried chives
Instructions
- Heat oil in a medium-sized saucepan, add onions and garlic and sweat for about a minute.
- Add the Pancetta and sweat for further 3 minutes.
- Stir the flour into the mix. Once the flour is absorbed, add the water, soy-cream, vegetable stock cube, salt and lemon juice and let simmer for about 6 minutes.
- Peel and mash the avocado and add it along with the pepper.
- Blend everything thoroughly with an immersion blender.
- Finally, add the cherry tomatoes and chives and simmer for another 3 minutes.
Video
Nutrition
If I do not have a immersion blender what can I use
Hi Pamela,
if you don’t have an immersion blender you could fill it in a food processor/ blender or use a bit elbow grease and a potato masher. 🙂
Avocado lemon sauce is the ultimate summer pasta delight! Creamy avocado meets zesty lemon, creating a refreshing and dairy-free sauce. I must admit, I goofed up this time and used only half an avocado, blame it on my first cooking video distraction. But trust me, even in my kitchen mess, the flavors still shine. Give this surprising sauce a try and let it win you over with its amazing taste. Cheers to culinary adventures and happy cooking! ??