Clean and quarter the mushrooms with a brush, wash and quarter the zucchini. Wash and chop the vegetable onions, wash the wild garlic and cut into small pieces. Put the maccheroni in a saucepan with boiling salted water and cook until al dente. Sear the mushrooms with the zuccini in a pan with a little oil, add the onions and wild garlic, add the tomatoes, cream and the broth, season with salt and pepper. Drain the macaroni and serve with the mushroom-zucini-tomato sauce.