Preheat oven to 425°F. In large bowl, combine sweet potato, carrots, parsnip, onion, oil, rosemary, salt and pepper. Toss well; transfer to large baking pan. Bake 15 minutes; stir. Continue to bake 12 to 15 minutes or until vegetables are browned and tender.

Meanwhile, in medium saucepan, bring 2 cups water and margarine to a boil. Slowly stir in pasta; reduce heat to medium. Gently boil uncovered, 12 to 14 minutes, stirring frequently. Most of water will be absorbed.

Stir in milk and Special Seasonings. Return to a boil; boil 1 to 2 minutes or until pasta is tender. Stir in roasted vegetables. Let stand 5 minutes before serving.