Avocado Lemon Sauce

Avocado Lemon Sauce With Pasta

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

 
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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Enjoy 🙂

 

Avocado Lemon Pasta Sauce
 

Avocado Lemon Sauce

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 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
Instructions
  1. Finely chop the onion and garlic.
  2. Heat oil in a medium-sized saucepan, add the onions and garlic and sweat them for about a minute.
  3. Add the Pancetta and sweat for further 3 minutes.
  4. Stir the flour into the mix.
  5. Once the flour is absorbed, add the water, soy-cream, vegetable stock cube, salt and lemon juice and let simmer for about 6 minutes.
  6. Peel and mash the avocado and add it along with the pepper.
  7. Blend everything thoroughly with an immersion blender.
  8. Finally, add the cherry tomatoes and chives and simmer for another 3 minutes.
  9. Enjoy 🙂