When onions are translucent add the nutritional yeast flakes, lemon juice, thyme, rosemary, and grains of paradise. Stir, then add the vegetable stock. Cover, bring heat up to high and then add the fettuccine nests and cook until al dente, about 5 minutes. After the nests are cooked add the parsley, stir and serve, garnish with some more parsley.