Learn how to make one of the most popular pastas in Korea – Toowoomba Pasta!
This is spicy and creamy pasta loaded with butter coated prawns and mushrooms. It’s quite addictive and delicious.
What is Toowoomba Pasta
I do not know the exact origin of Toowoomba pasta. Maybe Outback Steakhouse? Apparently, it used to be a popular menu item there.
I haven’t had it there before, but I’ve read many people talking about it. But it’s supposedly discontinued there now. (Correct me if I’m wrong!)
Though, Toowoomba is the name of a city in Australia. I’ve been to there a few times. It’s particularly a beautiful place to visit in spring while their flower festival is on.
I do not know how this town’s name became a famous pasta’s name, but for sure, the combined name make an interesting sounding dish.
Last year, when I visited Seoul, I made an effort to taste this pasta near Hongdae area. (See the collage picture below.) This particular restaurant I visited was mentioned as a delicious place to visit in various Korean magazines. So I was naturally intrigued.
I even had to wait in line for 50 mins to be seated, but I considered it as a good indicator. 🙂
Anyway, if I were to describe it, Toowoomba pasta tastes like spicy creamy Alfredo pasta. And, I must say, it’s quite addictive!
I recently craved this dish so badly I had to make it at home. And, after a few testings, I think it came pretty close to what I tasted in Korea. So, I hope you like it too.
Types of Pasta to Use
I make this pasta with fettuccine and it goes really well. However, I believe the restaurant I visited used a regular spaghetti. Based on the description from Food Network, linguine might also work well too.
What To Serve With
I don’t normally serve anything else with this pasta. It has good amount of protein and carbohydrates, so I don’t feel the need for anything else.
However, the amount of sauce is quite generous so you can use it as a dipping sauce for some sliced Turkish flatbread or fluffy olive bread. That’s how the restaurant I visited served it. 🙂
P.S. If you like this recipe, don’t forget to check out my kimchi pasta recipe too!
Ingredients for Toowoomba Pasta (Serves 2)
Main
- 160g / 5.6 ounces fettuccine
- 30g / 1 ounce butter
- 3-4 garlic cloves, peeled and thinly sliced
- 100g / 3.5 ounces button mushrooms, thinly sliced
- 200g / 7 ounces raw prawns, peeled and deveined
- 1 Tbsp soy sauce, regular
- 1/2 Tbsp Korean chili flakes
- 1 tsp cayenne pepper
- ground black pepper, to taste
- fine sea salt, to taste
- 15g / 0.5 ounces baby spinach, rinsed
- (Optional) 2 Tbsp parmesan cheese, grated, for garnish
Toowoomba Sauce
- 400ml / 13.6 fluid ounces heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbsp parmesan cheese, grated
- 10g/ 0.35 ounces green onion, chopped
* 1 Tbsp = 15 ml
** If you want to learn more about Korean ingredients, check my essential Korean ingredients list.
How to Make Toowoomba Pasta
1. Boil the pasta following the package instructions but until it still has a bit of firm bite (slightly undercook by 1-2 mins). Drain the water. It will be further cooked while being simmered in the pasta sauce.
2. Meanwhile season the prawns with soy sauce, Korean chili flakes and cayenne pepper and set it aside while other ingredients are getting ready. Combine the pasta sauce ingredients in a medium sized jug / bowl and set it aside.
3. Melt the butter in a skillet over medium high heat. Add the garlic and gently toss them around until fragrant. Add the mushrooms and sauté until they brown. Add the seasoned prawns into the skillet. Cook them until they are half cooked. Pour in the pasta sauce and bring it to boil while stirring often to avoid burning on the bottom of the pan.
4. Once the sauce is bubbling, reduce the heat to medium and add the pasta. Simmer it for 2 mins until the pasta is well coated with the sauce. Season with black pepper and salt to your taste. Garnish with the baby spinach.
5. Serve. Top up with more parmesan cheese, if desired.
Dealing with Leftovers
You can certainly reheat your leftovers the next day or so, but it won’t tastes the same as it did fresh out of the saucepan.
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Ingredients
MAIN
- 160 g fettuccine (5.6 ounces)
- 30 g butter (1 ounce)
- 3 cloves garlic , peeled and thinly sliced
- 100 g button mushrooms (3.5 ounces), thinly sliced
- 200 g raw prawns (7 ounces), peeled and deveined
- 1 Tbsp soy sauce , regular
- 1/2 Tbsp Korean chili flakes
- 1 tsp cayenne pepper
- ground black pepper , to taste
- fine sea salt , to taste
- 15 g baby spinach (0.5 ounces), rinsed
- 2 Tbsp parmesan cheese , grated, for garnish, (optional)
TOOWOOMBA SAUCE
- 400 ml heavy cream (13.6 fluid ounces)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbsp parmesan cheese , grated
- 10 g green onion (0.35 ounces), chopped
Instructions
- Boil the pasta following the package instructions but until it still has a bit of firm bite (slightly undercook by 1-2 mins). Drain the water. It will be further cooked while being simmered in the pasta sauce.
- Meanwhile season the prawns with soy sauce, Korean chili flakes and cayenne pepper and set it aside while other ingredients are getting ready. Combine the pasta sauce ingredients in a medium sized jug / bowl and set it aside.
- Melt the butter in a skillet over medium high heat. Add the garlic and gently toss them around until fragrant. Add the mushrooms and sauté until they brown. Add the seasoned prawns into the skillet. Cook them until they are half cooked. Pour in the pasta sauce and bring it to boil while stirring often to avoid burning on the bottom of the pan.
- Once the sauce is bubbling, reduce the heat to medium and add the pasta. Simmer it for 2 mins until the pasta is well coated with the sauce. Season with black pepper and salt to your taste. Garnish with the baby spinach.
- Serve. Top up with more parmesan cheese, if desired.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
