In a large pot cook the pasta (add the salt and olive oil to the water before adding the pasta).
Cook and drain, and reserve 1 cup of the pasta water for the sauce.
In a medium saucepan, sautee your meat. Add the olive oil first and then the meat.
Add all the ingredients for the meat mixture directly into the meat.
Cook through on medium to high heat.
Once the meat is cooked, remove the meat from the pan, and set aside.
In the same pan you used for the meat, you will make the cream sauce. Turn the heat to medium-low, and add the olive oil.
Once the oil is warmed, add the garlic and onion.
Once the onion is slightly translucent add in the mushrooms and zucchini.
As the vegetables begin to sweat, add the meat mixture in.
Add in the creamcheese, milk and pasta water and continue mixing until well-blended.
Once the cheese has melted and not clumping, add in the pasta. Turn the heat to low.
Mix until all the pasta is well coated and remove from the heat.
Dust the top with parmesan cheese (and truffle oil if available).
Cover and let stand for atleast 5 minutes before serving.