The study explored the potential of water spinach and banana blossom as functional ingredients for plant-based pasta, which offered sustainability benefits and gained consumer acceptance. Sensory evaluation helped determine whether the pasta was appealing in terms of color, aroma, texture, and taste, which was crucial for its success in the market. Different formulations were tested to determine the most suitable composition for the plant-based pasta. Investigating microbial growth strengthened the study by ensuring that the product remained safe and viable for commercial production. While these ingredients had potential, they were not widely explored in pasta manufacturing. Further research highlighted their sustainability and suitability for mainstream food products. Data was collected through questionnaires as a tool for sensory evaluation. The plant-based pasta demonstrated excellent microbiological safety, with no harmful contaminants and stable pH levels over 14 days. Sensory evaluation indicated high acceptability, with participants generally rating its aroma, texture, and taste favorably. Compared to commercial pasta, experts and students preferred the plant-based version across all attributes, while teachers favored its aroma. The study successfully formulated plant-based pasta that met consumer preferences. Microbial analysis confirmed its safety, with no harmful contaminants and stable pH levels over 14 days. Sensory evaluation showed high acceptance, with strong ratings for color, aroma, texture, and taste. Compared to commercial pasta, experts and students preferred the plant-based version, while teachers favored its aroma. The research effectively covered development, safety, sensory evaluation, and comparative analysis.