<p>This research explored the substitution of wheat with Bambara groundnut (<i>Vigna subterranea</i>), and pinto beans (<i>Phaseolus vulgaris</i>) flours, and supplementation of pasta with Pallid emperor moth (<i>Cirina forda</i>) larvae powder. Wheat flour was substituted separately with oven-dried and roasted Bambara groundnut and pinto beans flours in the ratio (90:10, 80:20, 70:30, 60:40, 50:50), and 100% wheat was the control, for pasta manufacture. The resulting optimal pasta (80:20) were subsequently supplemented with the larvae powder (5 and 10%) to produce pasta. Physical, proximate composition, functional, cooking, and sensory properties of the pasta from the different formulated mixes were determined. Both legume substitution and <i>Cirina forda</i> supplementation had significant impact on the colour parameters, with colour intensity increasing as substitution and supplementation levels increased. The wheat-bambara groundnut and wheat-pinto beans pasta showed improved protein (15.4–22.45%) and ash (1.55–5.53%) contents. The wheat-roasted bambara pasta (80:20) and wheat-oven-dried pinto (80:20) pasta received high consumer acceptance. However, higher levels of legume substitution in the wheat-oven-dried bambara pasta gave lower sensory scores. Water absorption capacity and solubility index of both legume-substituted and <i>Cirina forda</i> supplemented pasta improved significantly. The cooking yield (399.2%) and cooking loss (6.28–9.12%) of the wheat-oven-dried bambara pasta (90:10) were significantly higher than others. Wheat was substituted with Bambara groundnut (20%) and pinto beans (20%), and supplemented with <i>Cirina forda</i> larvae (5%) to yield acceptable enriched pasta.</p> Graphical Abstract <p></p>