Thank you to World Market for sponsoring this post

This hack will change the way you eat jarred pasta sauce forever! I’ve always been a huge fan of vodka sauce and creamy sauces but I rarely make them at home cause they take time and I’ve yet to find a jarred sauce that tastes remotely close to true pink sauce. So usually I just get pink sauce pasta when I go out for dinner…until I discovered this amazing hack from transforming any jarred pasta into a luscious dairy free creamy sauce with that perfect balance of a red + white sauce= pink sauce!

HERE’S THE HACK:

Blend 1 cup of cashews with a 1/4 cup water in a high powered blender until smooth and then add to your sauce. I used this amazing arrabbiata sauce I picked up from @WorldMarket. It's spicy and flavorful and from their Southern Italy gourmet foods collection. Next, make some homemade pasta with just a few ingredients and boil for 3-4 minutes. You can find my homemade pasta recipe here. If you don't feel like making homemade pasta World Market has an incredible selection of gourmet foods including authentic Italian dry pastas! Once your pasta is done, toss it in your sauce, finish with some lemon zest (a secret ingredient that will also change your life), shaved parmesan cheese and fresh basil and it tastes like the most delicious pink pasta sauce dish ever! You can do this with any jarred sauce and it completely elevates all of the flavors!!! It's like a dairy free pink sauce. It is so good and is the easiest way to serve a really nice meal to unexpected guests in a pinch! You can find the full recipe here and then scroll down for more photos of this delicious arrabbiata pink sauce pasta!!! Don’t forget to head to my instagram for more easy and delicious recipes!

Over the weekend we had the opportunity to celebrate the first cookbook behind the the whole foods baking company, Sweet Laurel and what a sweet treat it was!

Milly LOVED the Lemon Cake.

All of their recipes are grain free, dairy free, refined sugar free, paleo and many are also gluten free, vegan and raw. If your eyes are glazed over simply by reading those words and you're tempted to exit out of this post, stop! The cake you clicked on is most of those things AND delicious. 

That wasn't just click bait. Would the queen of sweets every steer you wrong? When done well, none of those things have to be bland and flavorless. In fact, when done right, it can be absolutely divine. That's what's so amazing about cooking and baking and the power of creativity when combined with fresh ingredients. 

The story behind Sweet Laurel is one of necessity. When baker, Laurel Gallucci was diagnosed with an aggressive auto-immune disorder and put on a strict elimination diet, she started experimenting with ingredients she could eat so she could still enjoy the sweets she loved without having to sacrifice flavor.  Because just like most of us, usually gluten free desserts are bland and better used as paper weights.  Using simple, whole ingredients Laurel was able to create baked goods that are tender, moist and full of flavor. Some of them are so simple, they're only five ingredients or less. From there, she partnered with friend Claire Thomas of Kitchy Kitchen and created the Sweet Laurel brand. 

I've already flagged plenty of the recipes in their new cookbook, Sweet Laurel including Summer Strawberry Tart, Vanilla Bean Peach Cobbler and Double Dark Chocolate Cookies. With summer right around the corner, I can't wait to try them. Congrats girls! For the recipe to Sweet Laurel's Classic Vanilla Cake go here. 

With Sweet Laurel's Laura Gallucci and Claire Thomas