penne rigate pasta, boiling water to cook mixed with 1 teaspoon olive oil and salt each, olive oil, crushed garlic, washed and chopped button mushrooms, chilli flakes, Italian seasoning, Aglio Olio ...
Place pasta in one of the bags, press out air and seal. Set aside. Place parsley flakes, diced onion, oregano, basil, rosemary, garlic powder, pepper flakes, and black pepper in the second bag, press ...
adding more water if needed to loosen the consistency and coat the pasta. Taste for seasoning and adjust as needed. 5. Divide between 2 bowls and garnish with a little extra Parmesan and thyme leaves.