Creamy pasta with bacon & peas (gluten free, diary free)

• Coarse salt and ground pepper
• 4 slices bacon, ripped into small pieces
• 2 shallots, halved and thinly sliced
• 1 box (10 ounces) frozen peas, thawed
• 1 TBSP melted earth balance (butter substitute)
• coconut milk (enough so that when added to the melted butter it makes 1 cup)
• 18 ounces angel-hair pasta

Cook bacon following package instructions. Let cool completely before ripping into pieces.

Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and milk/butter mixture; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.

Cook pasta according to package instructions. Drain pasta, and return to pot. Pour sauce over pasta; toss to combine. Sprinkle with bacon, and serve immediately.