Cook the pasta in salted water according to package directions.
Add 1 inch of water to a pot and place a steamer basket on top. Bring water to a boil, then add the broccoli florets and steam for ~7 minutes, until fork tender.
Meanwhile, heat olive oil in a small skillet. Add the leeks and sauté for 5 minutes, until softened. Add the garlic and cook for 2 more minutes.
Add the leek/garlic mixture, steamed broccoli, spinach, cottage cheese, grated parmesan, water, salt and pepper and lemon juice to a blender and blend until completely smooth.
Pour the sauce over the cooked pasta and stir until coated. If the sauce is too thick, add 1-2 tbsp of hot water to loosen it up. Optional: top with burrata and fresh herbs of choice before serving.
