Linguine in Herbed Artichoke Sauce

12 oz. pkg. linguine noodles
1 Tbs butter
2 Tbs olive oil
6 oz fresh mushrooms, sliced
½ onion chopped
2 cloves garlic minced
1 C. chicken broth
1tsp. dried basil (or 1 Tbs fresh)
1/2 tsp rosemary
2 Tbs Parsley
2 Tbs Tomato paste
10 oz. jar artichoke hearts, finely chopped
1/2 C. heavy cream
Shredded parmesan cheese (to garnish)

Cook pasta, drain. Heat butter and oil in skillet. Add mushrooms, onion, and garlic. Saute over gentle heat until tender; garlic and onion should not brown. Raise heat, add broth. Stir until mixture comes to a boil. Stir in herbs and tomato paste. Simmer 5 min. Add artichoke hearts and cook gently. Stir cream into sauce, heat to almost boiling. Toss with pasta and top with shredded parmesan cheese