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Massa com molho de tomate cru e almôndegas de aveia e cenoura
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Ingredients
Leite de amêndoa
- 200 g amêndoa c/ pele
- 500 g água, mais q.b. p/ demolhar
Almôndegas de cenoura
- 120 g cenoura cortada em pedaços
- 100 g cebola
- 1 dente de alho
- 30 g azeite, mais q.b. p/ untar
- 150 g flocos de aveia finos
- 1 pitada de sal marinho
- 1 pitada de pimenta preta
- 400 g água
- Farinha integral q.b. p/ polvilhar
Molho de tomate cru
- 280 g tomate maduro
- 1 alho
- 50 g tomate seco
- 40 g azeite
- 1 c. chá de vinagre de sidra
- 1 pitada de sal
- 1 tâmara s/ caroço
Massa
- 1200 g água
- 400 g esparguete integral através do bocal da tampa
- Folhas de manjericão q.b. p/ servir
- Nutrition
- per 1 doses
- Calories
- 4401.2 kJ / 1051.9 kcal
- Protein
- 33.3 g
- Carbohydrates
- 131.3 g
- Fat
- 47 g
- Saturated Fat
- 5.1 g
- Fibre
- 17.6 g
- Sodium
- 151.4 mg
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