Sauté the olive oil with the garlic and chopped onion.

Add the diced zucchini and chopped mushrooms. Add the crumbled sausage and cook until browned.

Pour in the white wine and let it evaporate. Add salt and a little water if needed. Cook for about 10 minutes.

Cook the fusilli until al dente, then finish cooking in the skillet with the sauce. Add the cheese and toss to combine.