Mulberry leaf is usually employed for sericulture in various parts of the world; however, its potential utilization for human consumption is not widely recognized. This study aimed to determine the suitability of using mulberry leaf powder (MLP) as a novel ingredient for improving the nutritional and bioactive profile of cassava pasta while maintaining favoura- ble textural and sensory attributes. Three pasta formulations containing 2, 4, and 6 % MLP were developed. Positive relationships between the level of added MLP and its phenolic compound as well as its antioxidant capacity were observed. Results demonstrated that MLP enrichment significantly increased the total phenolic content and antioxidant activity in the enriched pasta. Textural analysis showed that pasta with an increase of MLP showed a lower hardness, springiness, cohesiveness, gumminess, and chewiness. The MLP enrich- ment determined the lower L, a*, and b* values indicating that the enriched pasta became dark greener. The incorporation of MLP up to 4 % had a sensory score similar to control for appearance, colour, odour, and texture. Above this level, a significant reduction in the sensory attributes was observed caused by the increased bitterness and softer texture. For- tification also increased the nutritional value of fibre and ash contents. The present study showed that mulberry leaf is a promising food ingredient for producing functional pasta with potential health benefits to meet the consumer's acceptance.