Boil the spaghetti in five cups of water till just done. Drain, refresh and set aside. Blanch carrot and broccoli separately in one cup of boiling water for two to three minutes. Drain and refresh.
For herb sauce lightly roast whole-wheat flour in a non-stick pan. Add milk and whisk rapidly so that no lumps form. Strain if required. Add salt, pepper and mixed herbs. Mix and set aside.
In a non-stick pan put the carrots, broccoli, mushrooms, capsicum and spaghetti, toss well and cook on medium heat for two minutes. Add the herb sauce and mix well. Check for seasonings. Serve garnished with chopped parsley.