Boil penne pasta in salted water until al dente; drain.
Melt butter and olive oil in a skillet, sauté sliced mushrooms and garlic paste for 5 minutes until browned.
Pour in heavy cream, ground black pepper, and salt; simmer on low heat for 3 minutes.
Toss cooked pasta into the creamy mushroom sauce.
Serve hot topped with grated parmesan cheese.