The interdependence amongst population, food security, sustainable development and holistic nutrition entails immeasurably far greater than just an adequacy of calorie intake by a growth in population. Hence, to secure healthier times ahead, for both the people and the planet, the increasing population ought to be nourished in such a way that is healthy, equitable and sustainable. The climate – resilient, profitable, nutrient dense, locally available and adaptable neglected or underutilized species become pivotal in boosting production and revamping dietary diversity. In this attempt, the pasta was developed using underutilized proso millet and raw banana flours enriched by adding beet root powder, with an objective of assessing the shelf stability of the pasta so developed, using the two underutilized crops. The developed pasta was assessed for its sensory characteristics, moisture, free fatty acid and microbial load at regular intervals for a period of ninety days. For assessing the shelf stability of the developed pasta, it was stored in the heat sealed HDPE bags, at ambient temperature. The quality attributes were evaluated over a period of three months of storage period, at regular intervals i.e. zero day, thirty days, sixty days and ninety days. The mean scores were highest on all the parameters of sensory evaluation on 0 day. The scores on moisture, free fatty acids and total viable counts increased during the period of storage, from zero day to ninety days.