Cook pasta according to package directions and set aside.
Add the oil to a large pot on medium heat. Add the onion, carrots, zucchini, broccoli, mushrooms, garlic, salt and pepper to taste; sauté for 7 minutes.
Add the tomato sauce and heavy cream to the cooked vegetables. Bring the sauce to a simmer, about 2 minutes, then add the cooked pasta.
To finish, immediately toss the sauced pasta with butter and shaved Parmesan cheese. Enjoy this veggie-lovers’ pasta dish with a crisp green salad and a glass of Chardonnay.