Cook pasta in salted boiling water. Reserve 1 cup of pasta water.

While pasta is cooking, make the sauce. Add everything BUT the extra 2 tbsp pesto into a high-speed blender, blend on high until sauce is smooth and silky. Scrape down sides as needed.

Heat a large pan over medium-high heat with olive oil and a pinch of chili flakes. Add onion and saute for 2 minutes. Add garlic, asparagus, and a splash of pasta water. Toss to combine. Add mushrooms and edamame, season with salt and cracked pepper. Lastly, add coconut bacon. Toss again. Once pasta is cooked, add to the pan with sauce and mix thoroughly. Add the last two heaping tbsp of pesto and a couple of splashes of pasta water and toss once again so pesto is thoroughly mixed through and pasta is well coated with cream sauce. Taste for seasoning.

Transfer to bowls, and add garnishes if using.