Cook the pasta in a large saucepan of boiling water according to the packet instructions. Drain well.
While the pasta is cooking, cut the asparagus into 4cm lengths, keeping the tips separate. Drop the pieces of asparagus stalk, the green beans, peas and broad beans into a saucepan of boiling water. Bring back to the boil and cook for 5 minutes. Add the asparagus tips and cook for a further 2 minutes. Drain thoroughly. (Slip the skins off the broad beans if you think they might be tough.)
Heat the oil in a saucepan. Add the onion and cook for 3–4 minutes or until softened. Add the garlic and mushrooms, and continue to cook, stirring occasionally, for 2 minutes.
Stir in the flour, then gradually pour in the wine and bring to the boil, stirring constantly. Simmer until the sauce is thickened. Stir in the cream and herbs with pepper. Add the vegetables to the sauce and heat through gently for 1–2 minutes, without boiling.
Divide the pasta among four serving bowls and spoon the sauce over the top. Serve immediately.