Broccoli and Walnut pasta- What not to Eat

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I have made similar before using kale and nuts but freestyled it.
Looking at the recipe 100 gms pasta is a one person portion. It also needs over half a bag of walnuts and a whole head of broccoli- seems like a lot of food for one person especially with tomatoes.
Anyone know how much it makes? I have a vegan that this recipe would work well for but I wanted to try it. Do I need to buy a second head of broccoli?

No nutritional yeast, surely that’s a UPF?

I make my pasta con i broccoli by sautéeing onions in plenty of extra virgin olive oil (never skimp on the oil!) with a whole clove of garlic, add the broccoli cut into small florets, sauté for a bit, I sometimes add white wine and deglaze until evaporated. Then pour in about 2cm of water, add salt, stir, then cover and steam for a few minutes until the broccoli is softer and the water evaporated. In the meantime cook the pasta and if the broccoli needs more water use the water from the pasta while it’s cooking. Add chilli flakes and black pepper to the broccoli and stir, when the pasta is ready drain it and add it to the broccoli pan and stir through. Grate liberal amounts of Parmesan or pecorino cheese, stir again and serve.

if you want to add walnuts blend with a little pasta water or cream, then stir that through too before you add the pasta, although I think pine nuts work better, but a lot more expensive. I usually add pulses of some sort to make it more complete. I never add tomatoes to broccoli as I don’t like the combination.

Tim Spector is clearly not a chef or someone who gets joy from his food if his recipe was tasteless! Pasta con i broccoli is not hard.

On the existing thread about this recipe, which is linked above, we discussed the nutritional yeast. I am not a vegan or a vegetarian so I would definitely use Parmesan instead, as the recipe suggests. Far more flavour. It's a very strong cheese so you get a lot of flavour for a smallish quantity.