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

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

Print Recipe
5 from 3 votes

Avocado Lemon Sauce

Avocado Lemon Sauce is an amazingly delicious, dairy-free pasta sauce with a fabulous, creamy texture and a refreshing zing to it, give it a try!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Sauce
Cuisine: Mediterranean
Keyword: dairy-free, easy
Servings: 4
Calories: 309kcal
Author: Eva Burg


  • 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


  • 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.



Calories: 309kcal | Carbohydrates: 19g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 409mg | Potassium: 518mg | Fiber: 4g | Sugar: 6g | Vitamin A: 375IU | Vitamin C: 21.5mg | Calcium: 22mg | Iron: 1.2mg
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