Cook the pasta according to package directions.
Once cooked, drain it well and return the pasta to the hot, empty pan to keep it warm.
While the pasta is cooking, prepare the sauce.
In a separate saucepan, make the hollandaise sauce according to the package directions, but use only the specified 2 tablespoons (30 ml / 1 fl oz) of butter.
Once the sauce has thickened, stir in the chopped roasted red peppers and immediately remove the pan from the heat.
Slowly stir the shredded cheese into the hot hollandaise sauce.
Continue stirring gently until the cheese is completely melted and the sauce is smooth.
Pour the creamy sauce over the cooked pasta in the pan and toss gently to coat every piece.
Reserve about 1/4 cup (960 ml) of the starchy pasta water before draining. If your sauce seems too thick, stir in a tablespoon at a time until it reaches your desired consistency.
