Pasta is a fast-growing part of the food industry. The use of wheat-based products can often result in nutrient imbalance. The elephant foot yam (EFY) products have a good expansion rate, mass density, and texture quality. Moringa leaves, yam flour, and mushroom flour were used to make a functional pasta. This produce development and Characterization has been conducted in the Food Science and Technology Lab, BBAU, Lucknow, Uttar Pradesh, India. The overall time of experiments was 9 months. The current trial consists of experimental studies as well as powdered samples of yam, mushroom, and moringa leaves. Moisture content of the flours ranged from 9.53 to 11.34%. In this study we found that the EPA% is 190%. Bulk density are found near the standard which is 304 kg/m3 and standard is 290. Color in Pasta product was measured by observing the optical density (OD) using UV-VIS spectrophotometer (Shimadzu Model) at 400-700 nm. pH is very significant factor concerning the shelf life. In this study we observe that pasta mix pH is near by the acidity.