I've tried making an improvised creamy pasta sauce a few times and am wondering if anyone can help me out with something. The other eve for example, I made a lovely roux based sauce with milk (infused with dried mushrooms), onion, garlic, cream, grated parmesan melted in, some bacon and a touch of vermouth and fresh herbs. The sauce was divine, but after coating the pasta it tasted surprisingly quite bland, even after adding quite a lot of sauce. Try it out of the pan and the sauce is great.. thick, rich, delicious. Any ideas?

If one element of the dish is not seasoned properly, it can definitely throw the whole thing off. Did you make sure to cook your pasta in plenty of water that was properly salted (1 tsp per liter/quart of water)? Make sure to review the lesson on How to Cook Pasta. That could have something to do with it. You may also need to add a touch of salt after combining the two to season it to taste. Adding a pinch more of salt can make a world of difference. If you haven't already, also review the lesson on How to Season with Salt as well. Cheers!