How to Make Toowoomba Pasta - Korean Style Toowoomba Pasta
Recipe
Cuisine: Korean Fusion
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 2
Calories: 1288kcal
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.
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