1In one quart cooking pan, heat cream to boiling. Removefrom heat and set aside.
2In non-stick 10 - inch skillet, melt butter over med heat. Add mushrooms and cook, stirring about a minute. Add cucumbers and cook stirring until cucumbers are slightly tender.Remove from heat; stir in yellow onions and parsley let sit till warm
3While your waiting, in large saucepot cook pasta according to directions on pkg. As pasta is cooking add asperagus pieces and sweet peas to pasta water, cook till vegetables are tender 5 minutes longer drain reserving 3/4 cup pasta water.
4In warm bowl, toss pasta and vegetables with reserved pasta water,, either cheese of the two listed, salt. Stir in cream and mushroom mixture. Serve