Heat the oil in a large frying pan over a medium heat. Add the onion and roughly chopped mushrooms and sauté for 15 minutes, stirring regularly, until the onion is translucent, and mushrooms have cooked.
Add the garlic, tomato puree, paprika, fennel seeds and dried rosemary to the pan. Continue to cook, stirring the puree and herbs through the onions and mushrooms, for a couple of minutes.
Remove from the heat and tip the mushroom mixture into a food processor. Pour in the Unsweetened Almond Breeze and add the drained butter beans, green lentils, fresh parsley, pine nuts, breadcrumbs, lemon zest and seasoning. Pulse until combined but not completely smooth as the balls need to retain some texture.
Roll a tablespoon of mixture into a ball and place on a plate. Repeat with the remaining mixture and then put the balls in the fridge to chill for 40 minutes. Or prepare them the day before and leave to chill in the fridge overnight.
Heat a little oil in a large frying pan and fry the vegan meatballs for 8-10 minutes, turning often, until they are brown and a little crispy on the outside.
Meanwhile, cook your chosen pasta. Drain the pasta, reserving a little of the cooking water. Add the pasta to a large pan and toss together with the reserved cooking water, a good couple of tablespoons of extra virgin olive oil, juice and zest of lemon and black pepper.
Serve with the vegan meatballs, fresh basil leaves and flat leaf parsley and sprinkle with toasted pine nuts.