Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
Brown the pork in a frypan over medium heat, stirring to crumble. Remove pork using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the drippings until the onions are softened. Return the pork to the pan. Stir in the red capsicum, zucchini, button squash and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato pasta sauce, thyme, basil and oregano; cook until heated through, about 5 minutes.
Combine the drained pasta with the pork mixture in a large bowl. Top with Parmesan cheese to serve.