Pasta with Baked Coriander and Basil

Pasta with Baked Coriander and Basil


2 people made this

This is a truly different way to serve pasta. The quantities are for an army, I serve it at family gatherings!


Serves: 16 

  • 4 bunches coriander leaves
  • 2 bunches fresh basil, stems removed
  • 3 cloves garlic
  • 750g freshly grated Parmesan cheese
  • 1/4 cup (65ml) olive oil
  • 1/2 teaspoon salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1 kg brown mushrooms, sliced
  • 1 (250g) jar sun-dried tomatoes packed in oil, drained and chopped
  • 3 kg Alfredo pasta sauce
  • 2 kg fusilli pasta

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 190 degrees C.
  2. In a blender or food processor, puree the coriander, 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 2cm thick, into a medium-sized glass baking dish.
  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.
  4. While the cheese mixture 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.
  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 baked cheese.

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