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?