Rigatoni With A Thick Mushroom Sauce

• 1/2 chicken bouillon cube
• 350 ml chicken broth
• 200 gr short tubular pasta
• 160 gr portobello mushrooms (cleaned)
• 60 ml extra-virgin olive oil
• 20 gr parmesan cheese (grated)
• 8 gr butter (unsalted)
• 2 gr italian parsley (finely chopped)
• 1 gr salt
• 1 gr pepper (crushed red)