Creamy Tuumbar Pasta Made at Home
Outback Style Tuumbar Pasta You Can Make at Home (Super Easy Recipe!)
Indulge in Outback Steakhouse’s signature Tuumbar Pasta, recreated perfectly in your own kitchen – or even better! This rich and creamy pasta boasts a decadent sauce that’s so addictive, you’ll be craving it constantly. With this simple recipe, anyone can easily whip up restaurant-quality pasta at home!
Pasta Ingredients
- 200g Fettuccine or Spaghetti pasta
- 400ml Fresh heavy cream
- 8 Prawns, peeled and deveined
- 3 Fresh button mushrooms
- 1 Scallion (or green onion)
- 6 Dried chili peppers (e.g., pequin or bird’s eye)
Sauce Seasoning
- 1 Tbsp Soy sauce
- A pinch of freshly ground black pepper
- 1 Tbsp Minced garlic
- 1 Tbsp Soy sauce
- A pinch of freshly ground black pepper
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare the sauce base for a deep, rich flavor. In a bowl, combine 400ml of fresh heavy cream with 1 tbsp of soy sauce and a pinch of black pepper. Mix well and let it refrigerate for at least 1 hour to allow the flavors to meld. For an even more profound taste, you can let it chill for 2-3 hours.
Step 2
Now, let’s prepare the ingredients for the pasta. Thinly slice the button mushrooms and finely chop the scallions (or green onions). If your prawns are large, cut them into 2-3 bite-sized pieces. (I sliced the larger prawns, but smaller ones can be left whole for a beautiful presentation.)
Step 3
Melt some butter in a heated pan over medium heat. Add 1 tbsp of minced garlic and sauté until fragrant. Once the garlic aroma fills the kitchen, add the sliced mushrooms and the prepared prawns. Sprinkle the prawns with a little pepper and sauté until they turn golden brown.
Step 4
Once the mushrooms and prawns are lightly browned, add the dried chili peppers to the pan and stir-fry briefly. You can adjust the amount of chili peppers to your spice preference. I found 6 peppers gave a nice spicy kick, but start with fewer if you’re sensitive to heat.
Step 5
It’s time to bring the sauce together! Pour the chilled, seasoned cream mixture into the pan. Bring it to a gentle simmer over medium-low heat. As soon as it starts to bubble, add the chopped scallions and simmer for another moment.
Step 6
Let’s get the pasta cooking. I’m using fettuccine, which is thicker than standard spaghetti, so it needs to be boiled for at least 10 minutes to be perfectly al dente. Cook the pasta in slightly more water than usual, as reserving some pasta water will be helpful for adjusting the sauce consistency later.
Step 7
Drain the perfectly cooked pasta and immediately add it to the simmering cream sauce. Stir gently and let it cook over low heat, allowing the sauce to thicken and coat the pasta beautifully. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 8
Simmer until the sauce has thickened to a luscious, creamy consistency, and your Tuumbar Pasta is ready! Serve immediately while warm. For an even more satisfying meal, consider pairing it with crusty bread or a fresh side salad.
