Value addition of food products by incorporating underutilized crops is a best way to add their nutritional benefits in the daily diet of humans to combat with various degenerative diseases. The study was carried out with objectives to access the sensory attributes and cost of the prepared value added pasta prepared by utilization of Refined wheat flour, dehydrated Solanum nigrum and Moringa oleifera leaves at 90:5:5 percent, 85:5:10 percent and 85:10:5 percent level referred to as T_1, T_2, T₃ respectively and the control T₀ was made with basic ingredients without incorporation of leaves mixture. Sensory evaluations for prepared products were done by using the 9-point hedonic scale. Data obtained were statistically analyzed by using analysis of variance (ANOVA), critical difference (CD). In context with organoleptic attributes, the treatment T₂ of product Pasta made from dehydrated leaves mixture(refined wheat flour+ Moringa oleifera + Solanum nigrum leaves with the ratio of 85:10:5) were most acceptable in comparison with other treatments. And the cost of Pasta ranged from Rs. 13.24 to Rs. 12.94.