A Coastal-Inspired Orecchiette with Cod, Artichokes & Morel Mushroom Sauce

One unexpectedly cool San Diego evening amid this week's summer heat left me feeling chilled and in search of something warm and comforting. Anyone from San Diego knows that after several days of summer heat, even a brief coastal cool-down can suddenly call for something hearty.

Inspired by ingredients already on hand, along with a few recent pantry additions, this rustic pasta brings together tender cod, artichoke hearts, Baby Bella mushrooms, cauliflower, and lima beans in a rich Morel Mushroom Sauce.

I've always loved orecchiette pasta—little bowls of love that seem to capture every bit of sauce, cheese, and flavor. In this dish, they cradle the rich Morel Mushroom Sauce, tender cod, vegetables, and Parmesan, bringing each ingredient together in every bite.

Finished with shaved Parmesan, fresh parsley, lemon zest, and a touch of aged balsamic, this dish is a simple reminder that some of the most memorable meals often begin with a little creativity and the ingredients within reach.

Paired with a glass of Pinot Noir to complement the rich, savory depth of the dish, this meal celebrates the beauty of slowing down, gathering around the table, and savoring the season.

Gather. Savor. Celebrate.

Serves 2

Ingredients

• 8 ounces cod or other firm white fish
• 8 ounces (½ pound) orecchiette pasta (approximately 2½–3 cups dry)
• 1 jar artichoke hearts packed in water, drained and quartered
• ¾ cup cauliflower florets, par-cooked and cut into bite-sized pieces
• ½ cup lima beans, thawed if frozen
• ½ cup Baby Bella mushrooms, sliced
• 1 lemon
• ¼ cup fresh parsley, chopped
• 4 tablespoons chili-infused olive oil (such as Heraclea Chili Infused Extra Virgin Olive Oil)
• ⅓ cup grated Parmesan cheese
• Shaved Parmesan, for serving
• 2 jars Maison Potier Morel Mushroom Sauce
• Balsamic Vinegar of Modena, for finishing (such as Il Borgo del Balsamico Monogram)
• Sea salt
• Freshly cracked black pepper

Directions

Prepare all ingredients before beginning.

Bring a saucepan of salted water to a boil and cook the orecchiette according to package directions.

While the pasta cooks, place a large 5-quart skillet over high heat. Add the chili-infused olive oil along with a dash of sea salt and freshly cracked black pepper.

Add the cod fillets and sear until lightly golden, about 2 minutes. Turn and cook for an additional 2 minutes.

Using a spatula, gently break the cod into bite-sized pieces.

Add the par-cooked cauliflower and sliced Baby Bella mushrooms. Continue cooking over high heat for 2 minutes.

Add the Morel Mushroom Sauce, artichoke hearts, and lima beans. A small splash of red wine may be added to the sauce to enhance its savory depth, though this is entirely optional and very much a matter of personal taste.

Reduce the heat to low and allow the sauce to warm through and gently reduce sauce and mixture for several minutes.

The cod should be opaque and gently flake apart, reaching an internal temperature of 145°F for best results.

Once the pasta reaches your desired doneness, drain well.

Gently stir the fish and vegetables, ensuring the sauce is evenly distributed throughout the pan.

Add the drained orecchiette and grated Parmesan cheese. Stir until the pasta is thoroughly coated and the cheese has melted into the sauce.

To Serve

Transfer to a shallow serving bowl.

Finish with a light drizzle of Balsamic Vinegar of Modena and a light squeeze of fresh lemon juice (optional).

Top with fresh lemon zest, chopped parsley, shaved Parmesan, and freshly cracked black pepper.

I tend to be rather generous with freshly cracked pepper and chili-infused olive oil, though both are entirely subjective. Season according to your own preference and allow the flavors to guide you.

Serve immediately.

Wine Pairing

A Pinot Noir pairs beautifully with this rich, pepper-forward dish. Its bright acidity and earthy character complement the Morel Mushroom Sauce, mushrooms, Parmesan, and balsamic finish while balancing the richness of the pasta.

Consider opening the wine as you begin cooking. Enjoying a glass during preparation encourages conversation and allows the aromas and anticipation of the meal to become part of the experience. It also leaves a small splash of wine available to add to the sauce, if desired, further enhancing its savory depth.