Cook your elbow pasta according to package instructions, al dente.

Drain and set aside, coated with some oil to prevent sticking.

In a mortar and pestle, crush the ginger, garlic, and green chili peppers together and set aside.

In a medium pot, add a tbsp of oil over medium heat. Add cumin seeds and when they sizzle, become fragrant, and become a shade darker, add the aromatics (ginger, garlic, and green chili peppers) and cook it until it stops smelling so raw.

Now add the diced carrots (and other veggies, if using) and cook it for about 5 minutes on medium to medium-low heat.

Once completely melted, whisk in flour (gluten-free, if required) until it forms a smooth paste.

Now, Slowly stream in milk, whisking well, until completely incorporated. Let simmer for a few minutes until it starts to thicken, stirring occasionally to prevent burning.

Add in salt, pepper, and vegan cheese and stir well. Vegan cheese takes a bit longer to melt, so keep stirring over medium heat until fully incorporated into a nice smooth, and thick cheesy sauce.

Add in the cooked pasta, and stir well until fully coated.

Switch off the heat and add chopped cilantro/coriander leaves. Enjoy!