Step 1

In a large pot or dutch oven, add the olive oil, diced sweet potato, garlic, and onion

Step 2

Saute on medium high heat for 8-10 minutes, or until the sweet potatoes start to soften

Step 3

Add the penne pasta , sage, thyme, and vegetable broth and bring to a boil

Step 4

boil for 10-11 minutes, stirring often (turn down the heat if the boil is too strong)

Step 5

Turn the heat down to low and add the parmesan cheese, heavy whipping cream, and salt and pepper to taste (I used 1/2 teaspoon each)

Step 6

Continue stirring until sauce starts to thicken (3-6 minutes)

Step 7

Add spinach and wilt for 1-2 minutes, stirring frequently

Step 8

Serve garnished with additional parmesan cheese, if desired