Bring a large pot of water to boil.
Mince the garlic.
Clean, stem and slice the mushrooms.
Finely chop the rosemary and coarsely chop the basil.
If your Parmesan cheese is ready to go, so are you.
In a large deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden.
Add the mushrooms, fennel seeds, rosemary and pepper and cook, stirring occasionally until the mushrooms are tender, about 15 minutes.
Meanwhile, cook the penne in a large pot of boiling salted water until tender but firm to the bite; drain well.
Add the pasta to the mushrooms, adding the basil and cheese.
Mound onto two plates and serve immediately, offering additional Parmesan if desired.