Most of the previous sustainable holiday recipes we’ve shared so far draw upon leftover turkey. But here’s a vegetarian recipe that makes use of other leftovers—namely pumpkin and could also incorporate any leftover asparagus.

Although it’s an Italian-based recipe, it arrives from Indonesia courtesy of Fairmont Jakarta executive chef Hamish Lindsay.

“The day after Christmas at home is always sandwiches or pasta filled with turkey, ham, vegetables and cheeses,” Lindsay said. “As a chef, I try to minimize all food waste in the hotel by using leftover proteins and vegetables to create new tasty dishes for our guests to enjoy.”

Conchigilioni e zucca

Roasted pumpkin filling

16 large conchiglioni shell pasta

250 grams pumpkin leftover

200 grams roasted capsicum

100 grams roasted onion

40 grams roasted garlic

3 grams salt

1 gram black pepper

50 grams parmesan

5 grams sage

160 grams asparagus

20 grams flaked almonds

Parmesan cream sauce

20 grams butter

5 grams garlic

40 grams onion

250 grams cream

125 grams parmesan

2 grams salt

1 pinch white pepper

1 pinch nutmeg

Instructions

1. Preheat the oven to 180°C.

2. Boil the conchiglioni pasta shells until al dente.

3. Mix the leftover roasted pumpkin, capsicum, onion, and garlic, then mix with chopped sage. Season with salt and black pepper.

4. Fill the pasta shells, then grate parmesan over the top. Bake in the oven for 15 minutes or until cheese has melted.

5. For the sauce, sauté the finely diced garlic and onion in the butter until clear. Add the cream and slowly bring to a simmer. Add the parmesan, salt, pepper, and nutmeg. Once well combined, remove from heat.

6. Steam the asparagus, then sauté in butter or oil. Serve on top of pasta.

7. Roast the flaked almonds and sprinkle on top of pasta.

8. To plate, spoon the sauce onto the bottom of the plate, add the filled pasta and top with asparagus and almonds.