Aspargus & Mushroom Brown Rice Pasta with Almonds

• One bunch of asparagus, roasted on cookie sheet
• 1 package of fresh mushrooms, chopped up in to small pieces
• 3/4 cup slivered almonds, toasted
• Handful of fresh parsley
• 2 cloves of garlic
• 1/2 cup of sherry wine
• Half of an onion chopped
• 1 lb of brown rice pasta
• Parmesan cheese

1. Boil a large pot of water for the pasta
2. Brown the onions and garlic and parsley in a skillet on medium
3. Add the freshly chopped mushrooms and cook in the sherry wine
4. When the mushrooms are fully cooked, add in the roasted asparagus, chopped in to small pieces
5. Cook pasta for the length of time it says on package. (Mine was for 15 minutes.)
6. Add pasta and toasted almonds to the skillet with one ladle full of the boiled pasta water
7. Mix well, add lots of Parmesan cheese and serve