Prepare the sauce. Clean the mushrooms removing the soil and rinse under running water, dry them delicately in a tea towel and slice into segments; clean, dry and finely chop the parsley.Top and tail the courgettes then once rinsed slice them into rings, peel the garlic and the onion then chop the onion with one of the cloves of garlic and lightly crush the other one. Blanch the tomatoes, once drained, peeled and deseeded chop them coarsely.Heat 3 tbsp of olive oil in a pan, add the crushed garlic and fry until golden; add the courgettes and brown for 2-3 minutes. Add the tomato, season with a pinch of salt and pepper and simmer for 5-6 over a medium heat.In a different pan heat the leftover oil, add the onion and fry until soft but not golden; mix the mushrooms to the onion and brown for 2-3 minutes. Season with a pinch of salt and pepper, sprinkle with the chopped parsley and add the courgette and tomato mix.Cook the pasta in plenty of boiling salted water, once al dente drain it and fold it in with the courgette and mushroom sauce. Sprinkle with parmesan and serve warm.