Cook Fettuccine in water until tender, add sun dried tomatoes a minute before draining pasta.

steam broccoli for ten minutes or until tender, not soft. Fry sliced mushrooms in pan with butter or olive oil, add steamed broccoli and chopped spring onions. Fry together in low heat for 2 minutes. Add salt and black pepper to taste.

Add mushrooms, broccoli and spring onions to drained pasta.

In the same saucepan, on low heat, melt butter (can be substituted with margarine).

Once butter has melted, add flour, I always add more flour than butter for white sauce. Mix well together and cook for about a minute.

Slowly stir in 1/4 cup milk, keep on low heat and continue stirring. Once sauce starts to thicken, gradually add 1/4 cups of milk, while stirring and allowing sauce to thicken.

Once sauce has thickened, add wine and paprika and stir in. Add salt and pepper to taste

Take sauce of heat and slowly stir in cheese.

Combine sauce with pasta and add chopped olives and fresh parsley to taste.