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Toowoomba Pasta (with a Korean Twist)

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. 

Toowoomba Pasta in a White Pasta Bowl

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. 🙂  

Toowoomba Pasta in Hongdae

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!

Toowoomba Pasta in a stainless skillet

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. 

Picture collage - boiling and draining pasta

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.

Collage picture of prawns and pasta sauce

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.

Making Toowoomba Pasta Sauce in a Skillet

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.

Simmering pasta in creamy sauce

5. Serve. Top up with more parmesan cheese, if desired.

Pasta in a white bowl

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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Toowoomba Pasta in a White Pasta Bowl

Toowoomba Pasta

Korean Style Toowoomba Pasta Recipe.
4.75 from 4 votes
Print Pin Rate
Course: Main
Cuisine: Korean Fusion
Keyword: spicy alfredo pasta, toowoomba pasta
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 2
Calories: 1288kcal
Author: Sue | My Korean Kitchen

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

* 1 Tbsp = 15 ml
** If you want to learn more about Korean ingredients, check my essential Korean ingredients list.

Nutrition

Calories: 1288kcal | Carbohydrates: 71g | Protein: 43g | Fat: 94g | Saturated Fat: 57g | Cholesterol: 632mg | Sodium: 1685mg | Potassium: 739mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5163IU | Vitamin C: 11mg | Calcium: 444mg | Iron: 5mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: November 8, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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12 thoughts on “Toowoomba Pasta (with a Korean Twist)”

  1. 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.

  2. 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.

  3. 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. 😊

  4. 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.

  5. 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.

  6. 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.

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