Pasta with mushrooms and peas

Preheat oven to 200 °C and coat a large baking tray with cooking spray.
In a large bowl, combine sweet potatoes, rosemary and 10 ml olive oil.
Toss to coat and transfer to prepared baking sheet.
Bake 35 minutes, until tender.
Meanwhile, cook pasta according to package instructions.
Drain, transfer to a bowl and cover with foil to keep warm.
Heat remaining oil in a large, non-stick pan over medium-high heat.
Add mushrooms and sauté for 3 minutes, until tender and releasing juice.
Whisk together broth, milk and flour.
Add mixture to pan and simmer for about 3 minutes or until mixture thickens. Stir constantly.
Add sweet potatoes, peas and parsley, and heat through.
Add salt and pepper to taste.
Pour over cooked pasta and toss to combine.
Serve topped with Parmesan.