Pasta is a carbohydrate-rich food item known for its versatility and high marketability. It is often used as a substitute for rice and bread due to their almost similar nutritional values. But since it is of high carbohydrate value, consumers are concerned of how such characteristic can affect their health. Therefore, innovations such as using unconventional and functional ingredients in the formulation of pasta were made into incorporate nutrient-dense ingredients to the food item. To analyze the effect of adding vegetables to the pasta formulation, three pasta treatments with purée made from 35 g, 45 g, and 55 g of sweetpotato leaves were evaluated through a sensory evaluation, emphasizing their aroma, color, taste, and texture. Using a 5-point hedonic scale, 50 participants rated the treatments, and were then statistically analyzed using One-Way Analysis of Variance and Tukey's Honestly Significant Difference Test to distinguish which among the treatments has the most acceptable pasta characteristics. Aside from sensory acceptability, approximate nutritional values and cooking characteristics (i.e. swelling index and water absorption) were also noted, as based on the most recent existing literatures. The study which used treatments with 35 g, 45 g, and 55 g of sweetpotato leaves, showed that pasta dough fortified using sweetpotato leaves purée made from 45 g of sweetpotato leaves got the highest mean rating, with the most acceptable qualities, specifically aroma, color, taste, and texture.