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 🙂
Still, I would like to give you the opportunity to watch me cooking.and would highly appreciate if you shared your thoughts about the video with me. If there is enough interest I will try to add a video to all my future recipes 🙂
Let me know how you like it in the comments, feel free to ask if you have any questions!
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- 1 onion
- 1 clove of garlic
- 80 g Pancetta
- 20 g oil
- 20 g flour
- 250 g water
- 100 g soy cream or other non-dairy cream
- ½ vegetable stock cube
- ¼ teaspoon salt
- 25 g lemon juice (approx. juice of one lemon)
- 1 ripe avocado
- pinch of pepper
- 250 g cherry tomatoes
- a bundle of fresh chives or 3 tablespoons of dried chives
- Finely chop the onion and garlic.
- Heat oil in a medium-sized saucepan, add the onions and garlic and sweat them 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.
- Enjoy 🙂