Creamy Dreamy Pasta with Retro Parsley

It's been sooo long since I've had a rich, creamy pasta! Last night we cooked up a storm at a friends house- I'd forgotten how much fun it is to take over the ingredients and whip something up together.  This pasta delivered the creamy factor, and didn't taste soy-ey, my dairy-friendly friends claimed they wouldn't have known it was dairy free! They didn't even need to add cheese on top. Yes!

Ingredients
1 packet Orgran Fettucine
Button mushrooms (loads!)
1 brown onion
Shallots
Bacon (I used one packet of shortcut with the fat trimmed off & 1 packet of Weight Watchers bacon)
1 can Carnation Soy Creamy Cooking Milk
1-2 tsp Rice flour (or tapioca flour, whichever gf flour you like for thickening sauces!)
Curly parsley (washed)

We fried the onion (using a little water instead of oil), added chopped bacon and when this was starting to cook, added loads of sliced mushrooms.  When these are softened, add half the shallots and the Carnation soy milk.  Mix your chosen gf flour with a little of the creamy sauce and cook gently without a lid for 10-15 minutes, or until the sauce has thickened slightly. Add cracked black pepper and a little salt*. 

Use tongs to twist the al dente pasta into big bowls, serve with sauce and lots of fresh shallots and curly parsley on top.

*Depending on how salty the bacon is, you may not need to add salt.