In a large pot of boiling salted water, cook pasta until al dente. Drain, toss with oil and set aside.

In a large skillet, cook veggie bacon over medium-high heat for about 4 minutes or until golden brown. Set aside.

In the same skillet, melt the butter and sweat the shallots for about 2 minutes or until translucent. Add the mushrooms and garlic and continue cooking for about 4 minutes or until the mushrooms release their liquid.

Add vegetable stock, cream, ⅔ cup (80 mL) Parmesan and veggie bacon. Bring to a boil and let mixture reduce for about 5 minutes.

Add the pasta and parsley to the sauce.

Garnish each serving with Parmesan.