Pasta with Mushroom and Zucchini Sauce

1 pound fresh mushrooms

10 zucchini

1 onion

2 tablespoons butter

2 cloves garlic, minced

1 pound farfalle (bow tie) pasta

2 tablespoons cake flour

2 cups half-and-half cream

Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.

Melt butter in a large skillet over medium heat. Stir in garlic and chopped vegetables. Reduce heat, cover and simmer 20 minutes, until tender and juicy.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.