Pea and asparagus sauce with mashed potatoes and mint

The popular belief is that good vegetable sauces can only be prepared on the basis of tomatoes or with cooking cream, and although these sauces are really good, changes are always welcome. So this recipe is worth eating. Just remember to prepare the base for the sauce, after which you can add almost any vegetables to it. Since the sauce is not prepared with cooking cream, it is also healthy, and the taste of the vegetables themselves is not lost in the cream! Very positive qualities!

To prepare the base for the sauce, you need:

Oil and/or butter

a teaspoon of flour

Soup base or water and vegetable cube

White wine, which is optional

Shallots, onions or leeks and garlic

Then add fresh or frozen vegetables, mixes of different frozen vegetables are great too:

zucchini and zucchini


Broccoli and cauliflower


Green beans


spinach, etc.

Then we finish the sauce with seasonings to match the vegetables and, if desired, some grated Parmesan cheese.

We suggest attachments:

Mashed potatoes with regular potatoes, but you can mix it with sweet potatoes, cauliflower, peas …



Pasta on request


couscous, etc.

First, some ideas for making great vegan sauces:

Cauliflower gnocchi in cream sauce with roasted pumpkin and broccoli

Creamy lentil sauce with polenta

Spaghetti with creamy peanut sauce

Creamy mushroom sauce with celery puree

Sweet potato gnocchi in a nice cream sauce with broccoli

Discover more excellent and healthy recipes at!


Ingredients (for two people):

Puree Ingredients:

1 sweet potato tuber (about 200 grams)

200g regular potatoes

salt pepper

1 piece butter

A few tablespoons of milk

Pea and Asparagus Sauce Ingredients:

1 piece butter

1 teaspoon oil

1 teaspoon flour

1 small leek

2 garlic cloves

100 grams of asparagus

4 dcl vegetable soup bases (or boiling water and diced vegetables)

200 grams of fresh or frozen peas

1 bunch fresh mint

Salt and pepper to taste


Squash is peeled, grated and cooked in boiling, salted water. Strain the cooked mixture, leave for a few minutes until the excess steam evaporates, then add the butter and enough milk to get a creamy puree.

Once the potatoes are cooked, start preparing the sauce. Melt the butter and oil in the shrimp, then add the shallots, flip and cook for 3 minutes to crush the shallots but do not color them. Add chopped garlic and cook for another minute. Then add the flour, stir and cook for 3 minutes until the flour boils. Add the wine and let it evaporate. Then add the soup base and mix well. When it boils add more asparagus slices (reserve the top for later) and peas and cook for about 5 minutes, until the asparagus has softened and the sauce thickens. Add the asparagus heads and cook for another minute, then try the sauce and pepper, adding salt if necessary. Bring to a boil again.

Serve the mash first, then the sauce, and garnish with fresh mint and a pinch of pepper if desired. Serve immediately and enjoy!


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