Mushaboom Mushaboom

I love Feist because:
Her first name is the same as mine, but she goes by her last name (because she's awesome). I also prefer to use my last name (infer that I am also awesome). She's Canadian. She's a rad dancer. Her duet with Jeff Tweedy of Wilco is incredible. She is a rockstar indie princess without being precious. She donated her guitar to raise money for Farm Sanctuary. She appeared on Sesame Street with chickens just back from the shore. Run, do not walk, to watch this.
In honor of my love for Feist, I created the following delicious recipe, inspired by Deborah Madison of Greens fame.

Mushaboom Mushroom Pasta for Two
(song for penne with mushrooms: Feist's "I Feel it All")
You will need:
1/2 pound penne (for 2 hungry people)
1 tablespoon olive oil
1 small onion, chopped finely
2 small portobella mushrooms (washed well and sliced about 1/2 inch thick and cut into chunks)
about 10-12 medium size white button or cremini mushrooms (washed well cut into half or quarters if they are on the big side)
1 tablespoon tomato paste (I like the kind in the tube)
1/2 cup dry red or white wine, whichever is open
2 cloves of garlic, minced
1/4 cup fresh flat leaf parsley, finely chopped
1 tablespoon fresh rosemary, minced
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
you will also need to rock out in the kitchen. blue sequined bodysuit optional.

Put a big pot of water on to cook the pasta. While the pot of water is coming to a boil, prepare the ingredients for the mushroom sauce. Heat olive oil in a large (non-stick) skillet over medium heat. Add onions, cook about 5-8 minutes, or until golden but not brown. Add mushrooms and 1/2 of the garlic, turning the heat up slightly and cooking for another 5-8 minutes. Add the wine and the tomato paste, stir well, turning heat down slightly. Continue to cook. Some time about now, the pot of water should be at a rolling boil, so add a good amount of salt (1 tablespoon-ish) and cook the pasta according to the directions on the package. About 1 minute before the pasta is done cooking, add the parsley and rosemary and the rest of the garlic. Turn off the heat on the mushroom sauce. Add the cream and cheese. Drain pasta, add pasta to the skillet with mushroom sauce, stir until the pasta is coated. Serve and enjoy.
This would be a great recipe to make for Valentine's Day, because it feels a little fancy (even though it's super easy) and it's also fattening. And Mushaboom is all about being in love and dreaming of a happy life together, which you can do while eating Mushaboom Mushroom Pasta.