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Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.
In a large skillet, add the olive oil over medium heat. Add the onion and cook for 3 minutes to soften slightly. Add the minced g arlic, red pepper flakes, salt, pepper, sage, mushrooms and zucchini. Cook for 4-5 minutes or until the veggies are mostly tender and the mushrooms are a golden brown.
Pour in the vegetable broth and cook for 1-2 minutes to reduce. Pour in the heavy cream and heat for another 1-2 minutes, then stir in the cooked pasta and parmesan.