Pasta and Fresh Cilantro Crunchy Stuff

Cilantro, basil, and parmesan cheese are toasted in the oven to create a crunchy topping for a sun-dried tomato, and mushroom pasta. This is such a tasty recipe! If you're looking for something different, here it is! I get compliments on this all the time. There's some work involved but it's so worth it.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 733 Calories

Ingredients

• 2 tablespoons olive oil
• ¼ cup olive oil
• 2 tablespoons minced garlic
• 3 cloves garlic
• Salt and pepper, to taste
• 4 bunches cilantro leaves
• 2 bunches fresh basil, stems removed
• 24 ounces freshly grated Parmesan cheese
• 2 pounds crimini mushrooms, sliced
• 1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 3 (16 ounce) jars Alfredo pasta sauce
• 2 (16 ounce) packages fusilli pasta

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In a blender or food processor, puree the cilantro, basil, and 3 cloves of garlic until minced very fine. Thoroughly combine the herb mixture in a large bowl with the Parmesan, and 1/4 cup of olive oil; season to taste with salt and pepper. Pack the mixture firmly, about 1 inch thick, into a medium-sized, glass baking dish.

Step 3

Bake in preheated oven until the top is lightly browned and crispy, about 5 to 7 minutes. Remove from oven, stir well, and return to the oven for an additional 5 to 7 minutes until golden brown. Remove from the oven, break apart with a spoon, and allow to cool.

Step 4

While the crunchy stuff is baking, heat olive oil in a large pan over low heat. Lightly brown 2 tablespoons of garlic, stir in the mushrooms, and cook until softened. Stir in the sun-dried tomatoes, and Alfredo sauce; cook to warm.

Step 5

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. To serve, toss pasta in sauce, and sprinkle with crunchy stuff!