PROBLEM TO BE SOLVED: To provide retort cream sauce from which a peculiarity specific to cheese can be felt sufficiently, even when a boiled pasta is dressed with a small amount of sauce.SOLUTION: There is provided retort cream sauce to be eaten in such a way that one meal of boiled pasta is dressed with the sauce at the rate of 50 g or more and 100 g or less at a room temperature (1-30°C). The retort cream sauce contains fish sauce as much as 0.01 mass% or more and 1 mass% or less, cheese as much as 5 mass% or more and modified starch, in which a lipid content is 10 mass% or more and 25 mass% or less, and a viscosity at the sauce temperature of 25°C is 10 Pa s or more and 25 Pa s or less.SELECTED DRAWING: None【課題】本発明は、少量のソースをゆでたパスタと和えた場合であっても、チーズ特有のクセを十分に感じることができる、レトルトクリームソースを提供する。【解決手段】ゆでたパスタ一食分に５０ｇ以上１００ｇ以下の割合でソースを室温（１～３０℃）のままかけて喫食するレトルトクリームソースであって、魚醤０．０１質量％以上１質量％以下、チーズ５質量％以上、加工澱粉を含有し、脂質含有量が１０質量％以上２５質量％以下、品温２５℃の粘度が１０Ｐａ・ｓ以上２５Ｐａ・ｓである、レトルトクリームソース。【選択図】 なし
