Heat oil in a medium non-stick saucepan over medium heat. Add tomato, carrot and garlic. Cook 10 minutes. Add mushroom and stock. Cook 10 minutes. Add asparagus and peas. Cook until all the vegetables are tender, about 2 minutes. Add basil and parmesan. Cover; set aside.
While sauce is cooking, cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions. Drain. Place in a serving bowl. Add vegetable sauce and toss to combine.