This was very simple and super yummy. I took 1LB. of asparagus and chopped into 1.5 inch length pieces. Then I steamed it until it was just tender crisp. Then I threw a package of baby portabello mushrooms (you could use any mushrooms you like)into my big skillet and cooked them in a little olive oil.
Meanwhile in another pot on the stove I boiled the water to make the Tinkyada Fettuccine Brown Rice Noodles. I think this is a really good product, but you absolutely MUST follow the directions exactly and cook it al dente, or the noodles will have a mushy texture. Especially when I know I'm going to be using the noodles in another dish I always under cook them by a minute a two, so they don't become mushy once transferred. Anyway, cook the fettuccine.
Back in the skillet, add the tender crisp asparagus to the mushrooms. Add in about 1/4 cup white cooking white or apple juice and a 1/4 cup vegetable stock or no-chicken broth (I like Imagine.) Season with sea salt. You can add a little tapioca starch to thicken the broth/wine sauce if you like. Add the fettuccine and stir just to combine. Add in 1/4 cup pine nuts, or omit if you are not using nuts. Place the lid on the skillet for a few minutes to let the sauce and veggie flavors combine with the fettuccine. Enjoy.
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