Sauce: In a large sauce pot, add olive oil and cook on medium-high heat to warm. Add the mushrooms and onions until cooked down. Onions will be slightly translucent, about 7 minutes. Add the
Bertolli Riserva Marinara and mix to combine. Add the cream cheese and mix until melted and fully incorporated. Sauce will turn a lighter red color. Toss the cooked pasta with the sauce to coat it all. Serve in large bowls and top with garlic kale.