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.
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.
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.
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.