2 large orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
4 teaspoons olive oil, divided
12 ounces uncooked bow-tie (farafelle) pasta
1 cup sliced shiitake (or button) mushrooms
1 cup chicken or vegetable broth
1/2 cup nonfat milk
2 tablespoons all-purpose flour
1 cup frozen green peas, thawed
2 tablespoons chopped fresh parsley
Salt and ground black pepper
4 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine sweet potatoes, rosemary, and 2 teaspoons olive oil. Toss to coat and transfer sweet potatoes to prepared baking sheet. Bake 35 minutes, until tender.
Meanwhile, cook pasta according to package directions. Drain, transfer to a bowl and cover with foil to keep warm.
Heat remaining oil in a large non-stick skillet over medium-high heat. Add mushrooms and saute 3 minutes until tender. Whisk together broth, milk, and flour. Add mixture to skillet and simmer 3 minutes, until mixture thickens, stirring constantly. Stir in sweet potatoes, peas, and parsley, and heat through. Salt and pepper to taste. Pour mixture over cooked pasta and toss to combine. Top with Parmesan cheese.