Step 1

Heat 1/2 cup of vegetable broth over medium heat. Add the red onion and garlic and sauté for 4-5 minutes until softened.

Step 2

Add the remaining 3.5 cups of vegetable broth and bring to a boil.

Step 3

Once boiling, add the fregola pasta, a pinch of salt and pepper, turn down the heat and simmer for 12-13 minutes until al dente.

Step 4

Turn off the heat and add the cherry tomatoes, green onion, and basil and stir to heat through. Taste and adjust salt/pepper if needed.

Step 5

Drizzle with balsamic vinegar before serving, if using.