Fill a large pot with water, season with salt and place over high heat.
While waiting for the pot of water to boil, in a separate large pan melt butter with olive oil on medium high heat. Add shallots and garlic and sauté for 3 minutes, until browned. Add mushrooms and zucchinis. Season with salt, pepper and red pepper flakes, and sauté for an additional 4 minutes. Add marsala wine and cook for 3 more minutes, to allow the alcohol to burn off.
In a small bowl, combine the cornstarch with the vegetable broth. Add to pan with vegetable sauce. Reduce heat to low and cook until the sauce has thickened slightly, and zucchini is tender.
Once the water is boiling in the large pot, add the pasta and cook to al dente, according to package instructions. Drain and place back in pot. Add vegetable sauce, mixing until pasta is coated. Top with fresh parsley and Parmesan cheese.
