While looking for new porcini recipes to try, I stumbled upon one for tortellini with porcini mushroom sauce on Epicurious. The three-cheese tortellini, whipping cream, butter, and copious amounts of parmesan that it called for sounded too rich though. To make a lighter version of this dish, I substituted pennette rigate for the tortellini, half-and-half for the whipping cream, and olive oil for the butter. I left the parmesan out entirely and only sprinkled some on the pasta right before eating it. I also cut a chicken breast up into small cubes and sauteed it with the shallots for some lean protein.
Despite all my substitutions, the creamy mushroomy sauce still proved quite heavy. The solution? Serve with a lemon wedge on the side. Citrus flavours cut through rich sauces wonderfully.