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.
Love Korean food? Browse my other easy Korean recipes from this recipe index. And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
Sue,
I was at a loss as to what to make for my Korean friends (who have only been in Australia less than 3 months) for lunch when I remembered from many many months ago coming across your Toowoomba Pasta. I thought what a wonderful idea, a fusion of Australian and Korean tastes, with a little bit of Italy thrown in for good measure.
Well, what a success. Compliments all round. I think I even heard “master chef”. What made it even better was that my friends even helped with the cooking. It was so delicious.
Sue, your site is my go to on my Korean journey.
감사합니다
I knew my granddaughter would be at my house after work today. I wanted to have a special meal for her and I remembered seeing this recipe. Oh my goodness was it delicious. Since she is a vegetarian I left out the shrimp but added everything else, including the spices that would have went on the shrimp. I will definitely make this again. My grandson asked me to add the shrimp next time for him. Thank you so much for sharing.
So happy to hear that your grandchildren enjoyed it! Thanks for your feedback. 🙂
while i was readin the recipee my mouth was full of saliva
😁
Wow! So delicious 😋😍🤗🍜!! Thank you(kamsamnida).
While working in China, we had repeated (forced by airline regs) overnite layovers in Seoul. To make the best of it, we often combined business with entertaining including a meal out. Our Korean associates would often pick one of the several Outback Steakhouses in Seoul over more traditional Korean fare. The Outback restos were always packed and quite a bit more expensive than the ones in the US. I do remember how popular this entree was for our Korean associates. I think the Alfredo sauce had some dried fish flavor added too.
Hi Sue ! How are you getting on , long time din get your message.thanks for your delicious Toowoomba pasta recipes , I really like it murch will try to cook it this week end. 😊
I saw this recipe and I had to laugh. I had a Korean exchange student and we went to outback steakhouse for dinner his first night here. He was confused and asked where the “spaghetti” was. We laughed and said Outback doesn’t serve spaghetti. He was so disappointed that he was surly the rest of the meal. He didn’t think he would be able to stand American food after that.When I talk to him next I will need to apologize. I can’t wait to try this recipe.
Why do you rinse baby spinach? It is grown hydroponically so has no grit. I have served tons of baby spinach in restaurants and never had a salad returned because of grit.
I rinse all baby spinach leaves or any other green leaves gently even if they are already pre-washed. That’s because I feel good by doing so. I know many people (commercially or non-commercially) don’t wash pre-washed & bagged green leaves, but I like washing them. It’s just my personal preference.
Also, this article might elaborate my decision even further going forward.
https://www.thedailymeal.com/eat/you-should-always-wash-your-pre-washed-lettuce
I also wash any packed greens from supermarkets. Like Sue, it simply makes me feel better, safer to be specific.
Have not tried it yet, but when writing your recipes, and you give measurements,
give all the measurements in both metric and non .( ie 400ml or 13.5 oz)
x ml = x oz
15ml =1 Tbsp
etc. enjoy your site.