INGREDIENTS
1 lb
sweet potato
13 oz
whole wheat elbow-shaped pasta
1 tbsp
+ 1 tsp olive oil, divided
1/2
medium onion, chopped
2
garlic cloves, minced
2 tbsp
chopped fresh sage
3 tbsp
all-purpose flour
1 cup
vegetable broth
2 1/4 cups
skim milk
6 oz
sharp white cheddar cheese, grated
1 tbsp
Dijon mustard
3/4 tsp
ground nutmeg
1/2 tsp
salt
1/2 tsp
ground pepper
1/3 cup
panko breadcrumbs, preferably whole wheat
3 tbsp
grated Parmesan cheese