Into a blender, add 2 whole garlic cloves, 1 cup chopped leeks, ½ cup cottage cheese, ½ a lemon juiced, 4 cups spinach, 1 tsp kosher salt and ½ cup grated parmesan. Add in about ½ cup of water to help the blades catch. Blitz on high until smooth. Set aside.
Set a large pot of salted water on high heat. Once boiling, add in ½ a pack of spaghetti. Boil until al dente (10-12 min).
Add your sauce into a frying pan over medium heat. Heat until slightly bubbling. Once your pasta is cooked, strain off and add to your sauce. Allow the sauce to mix with your noodles and thicken.
Serve with toasted bread crumbs, grated parmesan, chilli flakes, fresh cracked pepper and lemon zest.
