company's coming yam and spinach pasta

Butter, unsalted, 1 tbsp
Onions, raw, 1 cup, chopped
Mushrooms, fresh, 1.5 cup slices
Garlic powder, .5 tsp
Butter, unsalted, 1 tbsp
*all purpose white flour, 30 gram(s) or 2 tbsp
*Broth - Campbells - vegetable, 1 cup unsalted
Water, tap, .5 cup (8 fl oz)
*Sweet Potato, chopped 24 oz
*Rosemary, small sprig of rosemary converts to 1/2 a teaspoon of dried rosemary, 0.25 tsp
*Salt, 0.25 tsp
*Black Pepper (Gound), .25 tsp
*Spinach, Dole Baby Spinach, stems removed,2 cup
*Broth - Campbells - vegetable, .5 cup unsalted
*Chopped fresh Green Onions (1/4 cup), 1 serving
*14% Sour Cream, 2 tbsp
*Sauce - President's Choice Whole Grain Dijon Mustard 3 tsp
**Healthy Harvest Whole wheat Penne Pasta, 2 cups
*Boiling water, 10 cup
*Table salt, 1.25 tsp

Melt first amount of butter in medium frying pan on medium. Add onion. Cook for 5-10 minutes, stirring often, until softened.
Add mushrooms and garlic. Copk 3-5 minutes, stirring occasionally, until mushrooms softened. Transfer to 3.5-4.0 quart slow cooker.
Melt second amount of butter in same medium frying pan on medium. Add flour. Heat and stir for 1 minute. Slowly add first amount of broth, stirring constantly until smooth. Add water. Heat and stir for about 3 minutes until boiling and thickened. Add to mushroom mixture. Stir.
Add next 4 ingredients. Stir well. Cover. Cook on Low for 6-7 hours or on High for 3-3.5 Hours. Mash sweet potato slightly.
Add next 5 ingredients. Stir well. Cover. Cook on High for about 10 minutes until spinach is wilted.
Cook pasta in separate pot until tender but firm.
Drain. Add yam mixture to same. Toss until coated.
Add parmesan cheese as an option.

Serving Size: serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user KATESRIDE.